Friday, July 5, 2013

Couscous Summer Salad

This salad has got blueberries that we picked at a farm, kale and basil from the backyard and couscous, so it's perfect. It's also vaguely red, white and blue for Independence Day or Bastille Day.

Adapted quite a bit from Two Peas & Their Pod

10 oz uncooked couscous 

2 cups water
1 tbsp olive oil
1 tsp salt

Cook the couscous! Bring the water, olive oil and salt to a boil. Take it off the heat and mix in the couscous. Cover and let sit for about 10 minutes. Then fluff it with a fork.

1-2 cups blueberries

1-2 cups fresh kale, cut up into little pieces
1 cup basil, cut up
1 cup kalamata olives, seeded and halved
1 cup feta, crumbled
2 cups grape tomatoes, halved
juice of 1 lemon
2-3 tbsp olive oil

Mix it all up. Eat outside.

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