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  • Works for Me Wednesday – Summer Recipe Edition: Couscous Salad with Heirloom Tomatoes

    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
    Serves 6-8

    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.

    Comments

    1. That sounds wonderful! I have all of those things right now, so I'm going to serve it with fish this week.

    2. Bookmarked! My FIL is coming to stay and he can't have dairy, perfect timing for this recipe! Yum!

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