Tuesday, August 18, 2009

cherry tomato couscous

Score another point for Heidi of 101 Cookbooks. This was delicious and only requires the barest amount of cooking heat on a summer night.

3 cups cooked couscous, according to package directions
1/2 a basket of cherry tomatoes, halved (I used regular tomatoes, chopped)
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas
(we also added a bunch of chopped scallions and a block of tofu, cut into very small cubes, marinated for a few minutes with lemon juice, olive oil and black pepper, and then fried)

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 (do not use fat-free feta cheese. big mistake. sigh.)

Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Lori - squeezes the lemon and lime juice directly into the bowl, so start by giving a good squeeze of lemon and lime juice into the bowl, add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right. Lori notes - this really needs a generous amount of salt, and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is. (Gwen notes: I used the juice of another whole lime.)

Add the basil and feta and toss gently until it is evenly dispersed.


Kelly said...

Yeah, this is the dish I make when it's too hot to cook and I've got an abundance of tomatoes and feta that needs to be eaten up. Always a good one.

hefk said...

tonight I ate this and ate it and ate it. I used orzo and I think that's why it went down so easily. I added the tofu and scallions you suggested - good ideas.