This was a delicious way to use up a bunch of farm share veggies. I will definitely make it again!
1 box instant couscous
1/4 T. grated lemon rind
-Cook the couscous according to package instructions using either vegetable or chicken broth instead of water. Add lemon rind to the liquid when you bring it to a boil. Set couscous aside while it steeps.
1/2 red pepper, chopped into 2" chunks
1/2 green pepper, chopped into 2" chunks
1 zucchini, sliced into 1/2" medallions
1 summer squash, sliced into 1/2" medallions
1 small red onion, sliced into 1/2" rounds
-You can go to town with whatever veggies you have on hand. Eggplant or asparagus would be delicious too!
-Toss the vegetables in olive oil, kosher salt and freshly ground black pepper. Cook on the grill or using a grill pan. Chop up the vegetables and put in a large bowl.
1/2 c. italian parsley, chopped
A few generous handfuls of goat cheese or blue cheese, crumbled
1 pint cherry or grape tomatoes, halved
1/4 c. scallions, chopped
1 lemon, juiced
Drizzle with balsamic vinegar and olive oil to taste
-Toss this all together, and mix with the vegetables and couscous. Serve at room temperature. It probably tastes even better the next day!
Zoe and Silas are finally big enough to be able to stand at step stools in the kitchen while I cook. I think it's the highlight of Silas' day!
1 box instant couscous
1/4 T. grated lemon rind
-Cook the couscous according to package instructions using either vegetable or chicken broth instead of water. Add lemon rind to the liquid when you bring it to a boil. Set couscous aside while it steeps.
1/2 red pepper, chopped into 2" chunks
1/2 green pepper, chopped into 2" chunks
1 zucchini, sliced into 1/2" medallions
1 summer squash, sliced into 1/2" medallions
1 small red onion, sliced into 1/2" rounds
-You can go to town with whatever veggies you have on hand. Eggplant or asparagus would be delicious too!
-Toss the vegetables in olive oil, kosher salt and freshly ground black pepper. Cook on the grill or using a grill pan. Chop up the vegetables and put in a large bowl.
1/2 c. italian parsley, chopped
A few generous handfuls of goat cheese or blue cheese, crumbled
1 pint cherry or grape tomatoes, halved
1/4 c. scallions, chopped
1 lemon, juiced
Drizzle with balsamic vinegar and olive oil to taste
-Toss this all together, and mix with the vegetables and couscous. Serve at room temperature. It probably tastes even better the next day!
Zoe and Silas are finally big enough to be able to stand at step stools in the kitchen while I cook. I think it's the highlight of Silas' day!
They wouldn't go to bed tonight until after they got to sit and play cooking for awhile.
I love the way they both appropriately use the hot mitt. Soooooo cute!!!
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