Saturday, June 4, 2011
May 1 - Grilled Garlic Shrinp with whole wheat couscous and arugula salad
May 2 - Burger's Priest as we headed up to the cottage
May 3 - Ah-mazing tandoori chicken cooked by the Lone Hindu Cowboy, with spinach salad and curried potato salad
The week brought some great weather, finally. With the heat, cooking was one of the last things on my mind. The challenge is to figures out what to make that requires as little time as possible in front of the stove or having the oven on. Grilled shrimp were a no brainer since they cook so quickly, but I wanted something substantial to go with them. After a quick search of my pantry, I found that I had a brand new box of whole wheat couscous. I can't tell you the last time I cooked couscous, likely never. But it was on sale a few weeks ago, so I picked some up and promptly shoved it to the back of the pantry. On Wednesday I was happy I had picked it up, because I knew it would go really well with the classic Greek salad ingredients, all of which I also had in the fridge. Throw in some mint from my newly planted herbs and this easy salad was the perfect side with my grilled shrimp.
Greek Couscous Salad
2/3 cup dry whole wheat couscous - cooked according to the package directions
1/2 English cucumber - halved and sliced
2 small vine tomatoes - seeds and pulp removed, cut into 1" pieces
1/2 small red bell pepper - seeded and cut into 1" pieces
1/2 cup feta cut into 1" cubes
5 mint leaves - julienned
juice of 1 lemon
fresh cracked black pepper
Let couscous cool completely after cooking. Toss gently with all of the ingredients. Tastes and adjust seasoning with salt & pepper.