Saturday, June 29, 2013

Couscous with Garden Vegetables

What better way to celebrate the first harvest of the year than with a big delicious bowl of couscous loaded with veggies fresh from the garden.

  • 1 cup couscous
  • 1/2 small orange bell pepper chopped
  • 4 scallions sliced (avoid the dark green bits)
  • 12 small cherry tomatoes halved
  • 2 Tbsp Olive Oil
  • 1 Tbsp lemon juice
  • Lemon zest
  • Salt & Pepper to taste
  1. Place couscous in a heat proof bowl. Pour 1 cup boiling water over couscous. Cover and let stand for 10 minutes. Fluff with fork.
  2. Whisk oil and juice together with salt and pepper and dress couscous
  3. Mix in cut veggies and sprinkle with lemon zest.

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