The weather in Portland is phenomenal today. It’s so good in fact, I’m not sure why I’m bothering to post this right now. But, I thought you might like some salad ideas for this weekend’s BBQ bonanzas. Have a good weekend.
Ingredients
8 oz israeli couscous
1 cucumber diced
1 to 2 cups of cherry tomatoes cup in thirds
1 orange bell pepper diced
about 4 green onions diced
6-8 kale leaves, stems removed
a handful of fresh parsley, diced
a handful on fresh mint, diced
juice of one lime
salt and pepper
olive oil
8 oz of feta cheese
Wash and chop kale into 1″ pieces. Steam for about 5 minutes until soft. Sauté the dry couscous in 1 Tbsp of olive oil until lightly brown, about 5 minutes. Add approximately 1 and 3/4 cups boiling water and simmer on low for about 15 minutes. Test the couscous for doneness, they should be tender all the way through but still chewy. You may need to add a little bit more water along the way if the couscous is drying out before it’s tender.
Add couscous and steamed kale to a large bowl. Add the remaining ingredients and drizzle with 2-3 Tablespoons of olive oil. Mix well, salt and pepper to taste. Serve along with your favorite BBQ food. We’re having ours with some BBQ chicken thighs.