Eclectic Shades Magazine July 2019 - Page 47

Ingredients

1 cup of pearl couscous (I used a tri-color Israeli toasted one)

2 cups of cherry tomatoes cut in half

1 English cucumber cubed into medium sized cubes

1 can of garbanzo beans drained and rinsed

1/2 red onion thinly sliced

1 cup feta cheese

1/4 cup of fresh parsley chopped

1/4 tsp cumin

1/4 tsp ground black pepper

1/2 tsp sea salt

for the vinaigrette

1/4 cup of olive oil + one tablespoon to cut the tartness after you mix the ingredients

1/4 cup red wine vinegar

1 lemon juiced

2 cloves of garlic minced

1stp dried oregano

salt and pepper to taste

Instructions

Begin by gathering all the ingredients to your work space

Thinly slice the red onion and put them aside

Take a quart sized pan and fill it with water add salt and a splash of olive oil. (This step is flexible. Cook the couscous like you would cook pasta or follow the instructions on the package.)

Bring the water to a boil and then add the couscous simmer on medium until the couscous is “al dente,” not hard but not too soft. about 8-10 minutes. Then drain the couscous, rinse under cold water, and set in the refrigerator to chill.

While the couscous is cooking, finish chopping the rest of the vegetables. ( Keep your eye on the stove, anytime I cook pasta inevitably the water boils over)

While the couscous chills, mix the vinaigrette ingredients in a jar and shake vigorously until well blended. Taste to check the tartness and flavor. You may need to add the left over olive oil or more salt and pepper.

In a salad bowl combine the cherry tomatoes, garbanzo beans, feta, cucumbers, red onions, and, parsley. Then add the chilled couscous.

Serve immediately or place in the refrigerator for a few hours for the flavors to meld.

*Sometimes my slicing is not equal and uniform and that’s ok! The sharper your knife the better your slicing technique will be.

*When I don’t have oregano I substitute Herbs de Provence instead-you will love this herb blend!

*you can use the left over recipe to make cebollas encurtidas (pickled red onions) from our last recipe together.