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~