I’m not sure if you’ve noticed, but it’s really hot outside.
Mealtime during the hot months is stressful. You are limited because turning on the stove or oven inevitably forces your air conditioner to work overtime, and if you’re like me and have a crappy HVAC system to begin with, cooking inevitably leads to an uncomfortably warm experience. To save my sanity (and my electric bill), I have endeavored to embrace the cold salad as a main course this season. This particular salad has become one of my all-time favorite dishes. It’s a lifesaver in the summer because the stove time is minimal, and the recipe makes enough to either feed a lot of people or be served over several meals. I like the salad on its own, but it also works well as a side with grilled meat or vegetables.
1 1/3 cup Whole Wheat Couscous
2 cups Water
Two cups cherry tomatoes, halved
Three scallions (green and white parts), chopped
Two tbsp freshly squeezed juice
¼ cup Olive Oil
Salt and pepper to taste
4 oz Feta Cheese, crumbled
Bring water to a boil. Add the couscous. After the water has come back to a boil, cover and remove from heat. Let the couscous sit for five minutes.
Meanwhile, add the scallions, and cherry tomatoes to a large bowl. Add the olive oil and lemon juice and stir gently until all ingredients are coated in the dressing. When the couscous in done, fluff with a fork and add to the bowl. Stir until combined. Set the bowl aside for 20 minutes, or until the couscous has cooled to room temperature. Once cooled, add the crumbled feta and season with salt and pepper to taste.