Couscous Salad with Cherry Tomatoes, Red Pepper and Cucumber (Cwrtau Bach Farm (CBF) Recipe of the Week)
Each week when we put together our orders for Pembrokeshire Produce Direct, I always include a recipe that uses at least one of our greenhouse veggies. I usually look at the top selling item and let that guide me to a great recipe. So expect to see this posting regularly, along with some details about what's growing in the greenhouse!
Since the cherry tomatoes are still going strong, it makes sense to include a recipe using these sweet juicy fruits. This year we're growing three varieties, two of which are heirloom/heritage: red pear (our favourite, heirloom), red cherry, and Reisentraube (German heirloom). This recipe I put together quickly as a healthy and filling side dish, then had the leftovers for my lunch the next day...love those double duty meals!
Most of my CBF recipes are written for the UK audience so metric measurements are used. For quick conversions, try convert-me.com.
Coucous Salad with Cherry Tomatoes, Red Pepper, and Cucumber
Ingredients
250ml water + ½ chicken or veg stock cube, or 250ml chicken or veg broth
200g uncooked couscous
100g cherry tomatoes, halved (or bigger ones, chopped)
½ cucumber, seeded, chopped
1 sweet red pepper, chopped
1-2 cloves garlic, chopped
5-6 basil leaves, thinly sliced
50g (give or take) feta cheese, crumbled
Simple vinaigrette (1 part balsamic vinegar, 2 parts olive oil, bit of Dijon or whole grain mustard, salt/pepper) make about 60ml (1/4 cup) for dressing salad
Directions
1. Bring water and stock cube to a boil; remove from heat. Pour in couscous, cover and let stand 3 min.
2. Combine veg and cheese in a bowl. Combine vinaigrette ingredients in a jar, seal and shake well (should be slightly thick).
3. Fluff couscous with a fork, then add veg and vinaigrette; toss gently. Transfer to serving dish and serve immediately. Makes about 4-6 servings.
Try different veggies and dressings, omit cheese if necessary; kalamata olives would be fab in this salad as well.
Since the cherry tomatoes are still going strong, it makes sense to include a recipe using these sweet juicy fruits. This year we're growing three varieties, two of which are heirloom/heritage: red pear (our favourite, heirloom), red cherry, and Reisentraube (German heirloom). This recipe I put together quickly as a healthy and filling side dish, then had the leftovers for my lunch the next day...love those double duty meals!
Most of my CBF recipes are written for the UK audience so metric measurements are used. For quick conversions, try convert-me.com.
Coucous Salad with Cherry Tomatoes, Red Pepper, and Cucumber
Ingredients
250ml water + ½ chicken or veg stock cube, or 250ml chicken or veg broth
200g uncooked couscous
100g cherry tomatoes, halved (or bigger ones, chopped)
½ cucumber, seeded, chopped
1 sweet red pepper, chopped
1-2 cloves garlic, chopped
5-6 basil leaves, thinly sliced
50g (give or take) feta cheese, crumbled
Simple vinaigrette (1 part balsamic vinegar, 2 parts olive oil, bit of Dijon or whole grain mustard, salt/pepper) make about 60ml (1/4 cup) for dressing salad
Directions
1. Bring water and stock cube to a boil; remove from heat. Pour in couscous, cover and let stand 3 min.
2. Combine veg and cheese in a bowl. Combine vinaigrette ingredients in a jar, seal and shake well (should be slightly thick).
3. Fluff couscous with a fork, then add veg and vinaigrette; toss gently. Transfer to serving dish and serve immediately. Makes about 4-6 servings.
Try different veggies and dressings, omit cheese if necessary; kalamata olives would be fab in this salad as well.
Hi Pam,
ReplyDeleteYour first recipe post! Email me at marvelousmeal@gmail.com if you would like to know what I wish I had known about formatting recipes so that Google can easily recognize that they are recipes when I first started posting three years ago. Lynn