This week’s Works for Me Wednesday is the Summer Recipe Edition. I’m contributing a recipe I created a few years ago when Alex was just a baby:
Summer Couscous Salad With Heirloom Tomatoes
1 1/2 cups whole wheat couscous
2 1/2 cups chicken broth
2 tablespoons dried basil or 1/4 cup fresh basil leaves, chopped
1/2 cup chopped fresh parsley
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon of lemon juice
1 tablespoon of balsamic vinegar
3 cups chopped heirloom tomatoes (or halved cherry or grape tomatoes)
1 15-oz. can of garbanzo beans, rinsed and drained
1. In a medium saucepan, bring the chicken broth to a boil. Remove from heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork.
2. In a large bowl, combine the basil, parsley, olive oil, salt, pepper, lemon juice and balsamic vinegar, and stir with a whisk.
3. Add the couscous, tomatoes and garbanzo beans to the dressing and toss. Taste and add more salt and balsamic vinegar to taste.