Fresh, light, fast and healthy couscous salad.
Perfect for your next picnic at the beach!
I can't believe that my boys will start school in a week. ONE WEEK!
And it's still the middle of summer. As much as I was not ready for school to end in June, I am definitely not prepared now to get back. Not looking forward to going back to the usual: getting up early in the morning, eating a quick breakfast, packing lunches, getting everybody dress super fast, rushing out of the door before 8, and speed to get to school on time. And not to mention that all the after school activities will start right away too! As usual, I'll be the designated driver :-)
So I'm really going to do my best to enjoy our last few beach days. Today we went to this beautiful hidden spot, Dume Cove in Malibu. Amazing! Very quiet and absolutely beautiful. Here are two pictures... sorry but I did not have my camera with me, just my phone.
And as usual, I brought a picnic lunch. For the occasion, I made this fresh and light couscous salad with organic tomatoes, fresh mozzarella, cucumber and tasty olives. Perfect for these hot summer days! Here is the recipe for you:
Ingredients: serving 4 people:
- 1.5 cups of pearl couscous
- 2 organic tomatoes
- 2 small (persian) cucumbers, or one medium cucumber
- 4 oz fresh mozzarella cheese
- 1/2 cup of pitted olives, I used Kalamata
- salt to taste
- oregano or fresh basil leaves
- 4 tablespoons of extra virgin olive oil
Step 1: Cook the couscous as directed on the box.
Step 2: Cut the tomatoes, cucumbers and mozzarella cheese in small cubes. Slice the olives. Place everything with the olive oil in a large bowl, and season with salt.
Step 3: When the couscous is ready, drain and run under cold water to stop from overcooking.
Add to the bowl, mix well and sprinkle with oregano (or with basil leaves cut in small pieces).
Serve immediately or at room temperature.