Israeli couscous summer salad

While aimlessly wandering the virtual isles of the internet for summer picnic ideas, I found a list a great list on the New York Times website. 101 ideas.  I only needed one since this week’s girls night is going to a concert on Mt Tabor.

Of course you know I can’t follow a recipe, I tweak it and make it my own.  The recipe is originally intended to be stuffed in a tomato and used regular couscous, but I mixed it up and put cherry tomatoes in the salad.  I needed something I could carry easily and stuffed tomatoes seemed a little delicate (and really, too refined for this group of giggle-pusses).

I started with cooking 3 cups of whole wheat Israeli couscous with half an onion.
When that was done I lightly drizzled with olive oil and a splash of balsamic vinegar.  I let it cool to room temperature, stirring occasionally to keep it from sticking.
To my big bowl of couscous, I added:
1/4 cup(ish) chopped parsley
1 jar chopped kalamata olives
1 small jar capers
4 small zucchini diced
a bunch of cherry tomatoes that I sliced in half
a splash of red wine vinegar from the olive jar
the zest and juice of 1 lemon
salt to taste

A nice fresh summer salad, that I packed in a zip-top gallon bag.
Perfect for our picnic.

Published by Lula Harp

I'm a mad scientist trying to find my tools.

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