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.
Beautiful pix.
ReplyDelete