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.
- 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 balsamic vinegar
- 1/3 cup extra virgin olive oil
- 2 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup feta cheese
- Cook couscous according to the directions on the package; fluff with fork.
- Combine tomatoes, cucumber, pepper, chives and parsley in a large bowl. Fold in couscous.
- 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.
- Chill up to 24 hours and garnish with feta cheese before serving.