Grab your cutting board and try one of Renee Randall’s veggie-centric summer recipes:
Summer vegetables add a lot of zing to couscous, making for a great main dish or salad.
Middle Eastern Couscous Salad with Summer Herbs & Veggies
Serves 6
Prep time: 15 minutes
Cook time: 15 minutes
- 2 cups uncooked couscous (available at Whole Foods in the bulk section)
- 1 medium zucchini, diced
- ½ cup chopped fresh parsley
- 8 asparagus spears, diced
- ½ cup chopped fresh basil
- 1 red bell pepper, diced
- 1 tablespoon chopped fresh rosemary
- ½ cup dried cranberries
- 2 cloves of garlic, diced
- ½ red onion, diced
- ½ cup olive oil
- ½ cup balsamic vinegar
In a pot of boiling, salted water, cook the couscous about 7 to 10 minutes until al dente. Drain and cool. Toss in veggies, oil & vinegar. Add salt and pepper to taste. Serve at room temperature or chilled.