It's been a hot summer so far here in the Metro Boston area. So hot, in fact, that I think we had the hottest June on record. 'Nuff said. With the heat in full swing I'm making every effort to use the stove for only very short periods of time. What can I make given these restrictions? A quick and easy favorite that only requires bringing a small amount of water to a boil is instant couscous. Here I present my Summer Couscous, Bean and Vegetable Salad with Lemon Vinaigrette.
Combine 1 C cooked whole wheat couscous with an assortment of cubed summer vegetables, such as cucumber, bell pepper, tomato, etc. Include a generous amount of roughly chopped cilantro/parsley and some cooked beans (canned beans are so easy!) Dress with a lemony vinaigrette--mine has about 2-3 lemons worth of juice, enough extra-virgin olive oil to match, ground cumin, black pepper and salt. This salad is hearty enough to serve as a main course on its own, or combine it with a protein for a little more oomph. (On night two of the salad this week, I roasted a salmon fillet to accompany it--wild-caught and succulent!)
What are you making for dinner on these hot summer nights?
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