After the longest winter ever and an April full of rainy days, spring has finally sprung! We’ve been celebrating with family walks (with our dog) in the evenings and grilling out as much as possible. The weather lately has been perfect (other than the high pollen!) and I have been enjoying trying cooking different foods on the grill.
We recently made pineapple shrimp skewers (recipe coming next week) and I wanted a light and bright salad to go on the side. Knowing Derek, I knew he would want a carb of some sort, so this cucumber couscous was born from the ingredients I had handy in our fridge and pantry. Feel free to add in other delicious things like tomato and green onions and next time, I will definitely try some other fresh herbs. Keep it simple!
serves: 4-6 (as a side dish)
1 cup couscous (I used whole wheat)
Zest from half a lemon (about 1 teaspoon)
Juice from 1 lemon (about 2 tablespoons)
1 teaspoon Dijon mustard
1/2 teaspoon honey or agave nectar
1/4 cup olive oil
1/2 English cucumber or 3 Persian cucumbers, diced small
1/2 cup fresh herbs, minced (I used basil, but any combination of basil, parsley, mint would be good)
1/4 cup nuts, toasted and chopped if necessary (slivered almonds, pine nuts walnuts, etc.)
Cook 1 cup of couscous following your package directions. (I boiled 1-1/4 cups water with a pinch of salt before adding the couscous.) Meanwhile, in a large bowl, combine the lemon zest, juice, mustard, honey and olive oil to make a vinaigrette. Season with salt and pepper to taste. Add the cucumber and herbs to the vinaigrette and toss to coat. Add in the couscous once it’s cooked through and the nuts and stir to combine. Refrigerate or serve warm.