With this handy recipe from Heidi Swanson’s cooking blog, you can avoid the guilt (and pounds) that come with “eater’s remorse,” even as your taste buds tell you that you’re cheating. Best of all, most of these ingredients can come from your home garden.
Cherry Tomato Couscous Recipe
3 cups cooked couscous*
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas
1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper
1/3 cup basil or cilantro, chopped
1/3 cup feta cheese, crumbled
Start by giving a good squeeze of lemon and lime juice into a large bowl. Then combine the couscous, tomatoes, cucumber and chickpeas. Add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right. As a note, this may need a generous amount of salt, and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is.
Add the basil and feta and toss gently until it is evenly dispersed. Serves 4 – 6.
*To cook the couscous: Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a scant 2 teaspoons fine grain sea salt and 2 cups of couscous. Cover and remove from heat. Steam 5-10 minutes and then use a fork to fluff the couscous.
Prep time: 10 min