Garden Couscous

I'm just going to come out and say it: I'm in love with my herb garden. This is the first year that I planted herbs and I could not be happier about the outcome. My Rosemary, Chives, Mint, Basil and Parsley have grown and provided me with so much since I planted them in the spring. I take such satisfaction and enjoyment out of opening my back door, walking out onto my desk, snipping sprigs from my herbs and using them to prepare delicious dishes.

While I was at the store the other day I picked up a few packages of couscous without having a particular recipe in mind. As soon as I got home, a recipe popped into my head as I was watering my herbs. Why not chop up a bunch of veggies and fresh herbs and toss them into couscous? The end result was a delicious lunch that I aptly named Garden Couscous since I used many of the items found in my backyard.

Garden Couscous

Ingredients:

• 1 cup plain couscous
• 2 cups cherry tomatoes, halved
• 1 medium cucumber, chopped
• 1 medium green bell pepper, chopped
• 1/2 cup fresh chives, chopped
• 1/4 cup fresh Italian Parsley, chopped
• 1/3 cup cut balsamic vinegar
• 1/3 cup extra virgin olive oil
• 2 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup feta cheese

Directions:

1. Cook couscous according to the directions on the package; fluff with fork.
2. Combine tomatoes, cucumber, pepper, chives and parsley in a large bowl. Fold in couscous.
3. Whisk together the balsamic vinegar, olive oil and sugar. Season with salt and pepper to taste. Pour mixture over couscous and vegetables and toss to coat.
4. Chill up to 24 hours and garnish with feta cheese before serving.

What herbs have you planted this year?

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