I've got to admit – I've lost a bit of my blog momentum. Work kicked my butt for a couple weeks + traveling = not so much Running With Tweezers. I also am having a heck of a time getting the hang of dealing with Typepad on the new Mac. A blog redesign and reformat is in the works…but in the meantime, getting a post together is so difficult, it makes me want to pull my hair out!
One thing that *isn't* difficult is this delicious couscous salad that my dear friends Martin & Susy brought over to dinner the other night. I was so surprised at how flavorful and complex this salad was with just a few easy steps and ingredients. It's a recipe from Cooking Light that they doctored up with a few extra goodies: red bell pepper, artichoke hearts (in water) and some shredded rotisserie chicken. It's easy as can be and makes a VAT large enough to feed 4 for a meal and have plenty of leftovers. It's equally delicious the next day, I can assure you.
Greek Couscous - makes 4 servings (very generous servings!) – original recipe can be found here
• 1 1/2 cups water
• 1 cup uncooked couscous
• 1/2 teaspoon dried oregano
• 1 1/2 cups diced plum tomatoes
• 1 cup diced peeled cucumber
• 1/3 cup crumbled feta cheese
• 1/4 cup small ripe olives, halved
• 3 tablespoons diced red onion
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 1/4 cup water
• 3 tablespoons lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
- Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
Combine 1/4 cup water and remaining ingredients; stir well with a whisk. Pour dressing over couscous mixture, tossing gently to coat.