Winter Couscous


Winter Couscous

I bought a cucumber. It was not an easy decision~ I am really trying to eat seasonally, preserve the summer harvest & limit the mileage on my food. It’s from Canada (closer than California & Mexico). I guess that rationalized it for me & the fact that unlike an off-season tomato, a cucumber can taste pretty good off-season. This dish is for my decadent craving & a Canadian cucumber.

1 ½ cups whole wheat Couscous

1 Cucumber, chopped

1 Celery heart w/leaves, chopped

¼ cup minced onion

¼ cup fresh parsley, chopped

10 kalamata olives, chopped

1 Jalapeno, in brine, minced

1 ¼ cups chickpeas

¼ + cup feta cheese

4-5 Tbs Olive oil

½ Lemon w/ grated rind

Toasted pumpkin seeds

Chop & mix the cucumber through feta in a large bowl.

Bring 2 ¾ cups water to boil. Add ¼ teas salt & the couscous. Bring to boil again, cover & take off heat for 5 minutes. Fluff the couscous & add olive oil to moisten.

Toss the couscous with the vegetable mix, add lemon juice & rind, season with salt & pepper.

Serve topped with more feta & toasted seeds.

*Measurements are not precise, use what works for you~


About lpcostello

Searching for my true self- I am not the roll I play

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