I’m loving these “Go With The Flow Days”. Are you?
John’s only doing one week of riding camp (this week) and loves it! I’ve never seen him so happy!
So our schedule has been pretty light and you want to know what? I really like it.
I’m usually such a list person and love schedules, but right now. Well, I’m embracing the unplanned. I love getting up, sharing what we’ve been up to on the blog and then seeing what we’d like to do for the day. It may be a walk in the woods, an ice cream at Nona’s (our favorite), heading to the beach for treasures or just being lazy in the yard. We’ve also been enjoying the cool basement. While I paint furniture or make things the boys do crafts of their own.
Another aspect of summer that I love is all the fresh ingredients. Vegetables and herbs that are just picked taste so much better than those that have been sitting on super market shelves.
We’re enjoying grilled dinners this summer. I love when Luke grills and then all have to do is make some sides. You’re going to love this one! It is easy peasy lemon squeezy.
Simply chopping veggies and herbs up while the couscous cooks in 5 minutes. What could be easier than that?!?
You want to know what? This recipe would even be lovely taken to the beach or the woods for a picnic.
Couscous Salad with Cucumber, Red Onion & Herbs
recipe from Faith Durand at TheKitchn
Serves 4 to 6
1 cup couscous
1 1/4 cups boiling water
1 cup loosely packed cilantro, finely chopped
1 cup loosely packed Italian parsley, finely chopped
1/2 English cucumber, cut lengthwise and very thinly sliced
1/2 red onion, cut in half and shaved extremely thin
1 lemon, zested and juiced, about 3 tablespoons
1/4 cup extra-virgin olive oil
1 tablespoon honey or agave syrup, warmed
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
3 tablespoon toasted pine nuts
3 ounces feta cheese, optional
Salt and pepper to taste
Put the couscous in a large bowl and pour the boiling water over it. Cover with a lid or a plate and set aside for 5 minutes. Then remove the lid and fluff with a fork.
Toss the finely chopped herbs with the couscous, as well as the sliced cucumber, onion, and lemon zest.
Whisk together the lemon juice, olive oil, honey, chili powder, and cumin, then toss this dressing with the couscous. Stir in the pine nuts. Crumble the feta and stir that in as well. Taste and season generously with salt and pepper.
Serve immediately, or refrigerate until ready to serve. Store leftovers in a covered container for up to 5 days.
You will love the tanginess of the lemon and the Mexican taste of the cilantro, cumin and chili. This coucous salad is refreshing and so healthy!
What meals and sides have you been eating this summer? Do you have any favorites?!?