Couscous Salad

Okay folks, the real temperature outside yesterday was 103 and today it’s 106.  Bear in mind that here in Central Virginia we also have humidity so the heat index is around 110.  Good times.  Certainly much too hot to do any cooking.  Yesterday I went to the neighbors’ house and took a couscous salad with tomatoes, cucumbers, kalamata olives and feta thrown in.  The good thing about couscous is that you only have to get the water or stock to a boil, add the couscous and then you get to turn the heat off.  Five minutes later it’s done.  I’m eating the leftovers tonight and think I’ll add a squeeze of lemon juice to brighten it up a little.  Throw in some chicken or some white beans to add a protein and make this main dish.

Good?  Yep.
Easy? Yep.
Good for Company? The perfect summer take along. No mayo so it can sit out if need be.
Special shopping? Nope. Throw in whatever you have on hand.

1 1/2 C chicken stock
1 C Couscous
1 C chopped, peeled, seeded cucumber
1 C chopped tomato
1 C chopped kalamata olives
1/2 C crumbled feta
Salt and pepper to taste

Bring stock to a boil.
Stir in couscous.
Remove pot from heat.
Let sit 5 minutes.
Fluff with a fork.
Set aside until it reaches room temperature.
Add cucumbers, tomatoes, olives, feta, salt and pepper.


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