Sunday, July 29, 2012

Israeli Couscous with Fresh Corn, Tomatoes, and Feta

This is a simple dish, but a celebration of summer. I used grape tomatoes in place of diced tomatoes.

One year ago: Spinach with Ginger and Green Chiles
Two years ago: Thai Shrimp and Spinach Curry

Israeli Couscous with Fresh Corn, Tomatoes, and Feta (from Cook This Now)

1 large garlic clove, minced
3/4 tsp plus pinch kosher salt
2 tsp freshly squeezed lemon juice
1/4 tsp freshly ground black pepper
3 tbsp olive oil
1 1/2 cups Israeli couscous
1 cup fresh corn kernels
1 large ripe tomato, diced
85g crumbled feta cheese
2 tbsp chopped basil

1. Using a mortar and pestle, mash garlic and pinch of salt to a paste. In a small bowl, whisk together garlic, lemon juice, 3/4 tsp salt, and pepper. Whisk in olive oil.
2. Cook couscous according to package directions (or if your directions are weird, cook it like pasta for at least 15 minutes). Add corn for last 5 minutes of cooking. Drain well.
3. In large bowl, combine couscous-corn, tomato, and vinaigrette. Let cool for 10 minutes.
4. Fold in feta and basil. Serve.

1 comment:

  1. I've been making this at least once a week, all summer long. It's my ideal summer lunch (though of course I add avocados to it, as I do to everything ;)) - - Adele