La Quinta Cove

This is a great recipe for these humid and hot days in the Desert.  It’s tried and true and is delicious with a crusty bread and a cool glass of wine.  Bon Appetit

HERBED GARDEN COUSCOUS

1 cup whole wheat or plain couscous                                  2 cups cherry tomatoes, halved

1 medium cucumber, coarsely chopped                               1 med. green pepper, coarsely chopped

1/2 cup snipped fresh chives                                               1/4 cup snipped fresh Italian parsley

1/4 cup snipped fresh mint                                                  1/4 cup snipped fresh oregano

1/3 cup balsamic vinegar                                                      1/3 cup olive oil

2 tsp. sugar                                                                            1/2 cup crumbled feta cheese

1/2 cup coarsely chopped walnuts, toasted

1.  Cook couscous according to package directions.  Fluff with a fork.

2.  Meanwhile, in large bowl combine tomatoes, cucumber, green pepper, chives, parsley, mint, and oregano.  Fold in couscous.

3.  In small bowl whisk together the balsamic vinegar, olive oil, sugar, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.  Pour over couscous mixture and toss to combine.  Spoon into serving bowl or cover and chill up to 24 hours.  To serve, top with feta cheese and walnuts.