My Favorite Summer Salad

A Working Mom’s Summer Survival Kit Though she be but little…

My Favorite Summer Salad

Hands down. this salad is one of my very favorite summer treats.

Full of fresh vegetables and covered in the lightest dressing, this dish is a healthy, filling, summer salad that keeps well in the refrigerator for several days and is perfect for a picnic or side dish at any cook-out.

I have posted this recipe before, but I recently took some new (and better!) photo’s and I wanted to include some new tips that I have learned after years making and eating this refreshing salad.

Couscous Summer Salad

Ingredients

1 1/2 stock (chicken or vegetable – I use chicken)

1 cup plain couscous

1 large cucumber, peeled, seeded, and thinly sliced

2 cups sliced grape tomatoes

1 cup of crumbled Feta cheese

1 small purple onion, thinly sliced

The kernels of 3 fresh ears of corn, slightly boiled (or the equivalent in canned or frozen)

Juice and pulp of 1 large lemon

2 Tablespoons of Sunflower Oil

2 teaspoons pf Sea Salt

Directions

Boil stock over high heat

Measure out couscous and set in heat safe bowl

Pour hot stock over dry couscous

Set aside to cool

In a second bowl combine veggies and cheese

Add couscous to mixture while still warm

Mix in lemon juice, oil, and salt.

Stir thoroughly, cover and set in fridge for 1-5 hours.

Note 1: You can serve this right away, but it is also wonderful if it has some time marinate and I can never decide which way I prefer!

Note 2: If you find that your salad is slightly dry after it has set in the fridge for a few days, you might consider adding more lemon juice and just a tad more oil to refresh it.

Note 3: Make sure that the couscous/stock mixture is still a bit warm when you mix in the cheese and vegetables. The warmth helps to draw out the juices a bit and soften the cheese just the right amount.

Cous Cous Salad 3