When Will was a baby we were in a play group with four other little boys and their moms. The playgroups started out as a couple hours in the morning with coffee and muffins and slowly turned into weekly semi-gourmet lunches as well. I think we all we're so starved for adult interaction and the marathon play dates were much welcomed -- well at least it was for me. All these women were fabulous cooks and inspired me in the kitchen. This recipe was from a Michael's mom -- if you see this"Hi Trish!", and it is one of my favorites.
Ingredients
2 cups cooked couscous
1 cup grape tomatoes cut in half
1 cup cucumbers
1 cup fresh parsley chopped
14 oz can of garbanzo beans rinsed and drained
1/2 cup crumbled Feta cheese
1/4 cup olive oil
1/4 cup fresh lemon juice -- about 1 lemon
1 tablespoon vinegar.
3 cloves fresh garlic
1 teaspoon dry mint
1 teaspoon salt
1/2 teaspoon pepper
Directions
- Combine first six ingredients in medium mixing bowl and set aside.
- Whisk together the last five ingredients and pour over couscous mixture.
- Chill in refrigerator and serve cold.
Servings
Makes 10 to 12 servings a 1/2 cup in size.
A Broken Oven Tip
Will your family freak out about the couscous? Try some orzo pasta, pastina or barley instead. All are very tasty!
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