COUSCOUS

Couscous

It’s really hard to believe we are approaching the end of summer. A good indicator for me that the summer is over is our family picnic. It’s always held at the end of the summer. Most the younger kids are heading back to school shortly. It just marks the end of the ‘silly season’ (Auntie Rosy coined that phrase years ago – and I have some great stories about her at a later time).

All the summer outdoor parties and picnics are winding down and I want to get this recipe in before the summer ends. About 12 or 13 years ago I was watching a PBS food program. They were doing a program on Italian cooking. The chef made a comment that couscous was not exclusively a Middle Eastern dish but was also used in some Italian dishes. Most of time, I simply watch these programs and don’t pay close attention to the recipe and methods. But this one caught my attention and I quickly grabbed a pencil.

What I especially like about this recipe is you do not have to ‘cook’ the couscous. The ingredients have sufficient moisture to be absorbed into the couscous given enough time to set. Actually, by NOT cooking the couscous, more of the flavors are absorbed into this tiny ‘pasta’. The ingredients are basic and there is no need to go to a specialty store to purchase. In the summer time, it makes a great dish for picnics. Unlike potato salad made with mayonnaise, this salad can be left out on the table for a while without refrigeration.

Enjoy!!!

TUSCAN COUSCOUS

10 ounces couscous

½ cup of extra virgin olive oil

The zest of one lemon

The juice of two lemons

One medium red onion, diced

One cucumber, peeled and coarsely chopped

Two red ripen tomatoes, seeded and chopped, or

One 12-ounce can chopped tomatoes

One bunch green onions (about 6), chopped

One cup Calamata olives, chopped

1. In a large bowl, combine and whisk olive oil, lemon zest and lemon juice.

2. Add chopped tomatoes.

3. Toss couscous into mixture.

4. Add remaining ingredients and mix thoroughly.

5. Let set at least 2 hours, or overnight.