When our friend Stephen invited us over for steaks, I wanted to bring something light and easy.
This salad is perfect.
My mother would call this a “summer salad”. Because technically tomatoes and cucumbers are in season in the summer, but I have a way around that. Cherry tomatoes and English cucumbers, both are delicious all year-long. Thank you science.
Cook one whole package of “unseasoned” couscous. I like to control the salt in my food, and those flavor packs are pure salt.
A 10 ounce package goes into 2 cups of boiling water.
Cover, and remove from the heat.
It’s light and fluffy in about 5 minutes.
In that 5 minutes you can make the marinade.
- Juice of One Whole Lemon
- 1 Crushed Garlic Clove (More if you really like Garlic)
- About 1/4 Cup of Olive Oil
- 1/3 Cup Red Wine Vinegar
- Handful of Chopped fresh Oregano
- Salt to Taste
- Ground Pepper to Taste
Use as much olive oil as you feel comfortable with. The couscous will soak all of it up.
Mix all your marinade ingredients well with a wire whisk.
For veggies I add:
- A Whole Can of Washed Garbanzos
- A Whole Package of Cherry Tomatoes
- About half of an English Cucumber, Lightly peeled and diced
Cherry tomatoes are hot-house grown now, so they taste like summer all year-long. English cucumbers are sweet, mild, have no waxy skin, and very few seeds…..much like the slicer cucumbers that we used to pick off the vine in my Grandmother’s garden.
Told y’all I had a plan for “Summer-y” tasting vegetables, even in the winter.
Premix all the cut veggies in the marinade, and let sit for a while. The longer the better.
Lightly fold in the cooked and cooled couscous. (You may have to break it up with a fork first)
It will really soak up the marinade.
Then add one whole package of goat cheese. I use tomato/basil.
The goat cheese adds just enough “richness” without overpowering the freshness of the vegetables.
And that’s all there is to this dish.
Serve it warm, or chilled. You will love it either way.