Cuisine Capers

The other day I was browsing through the bulk foods section of Whole Foods and I came across Isreali Couscous. It is much bigger than your typical couscous. This is a good thing, because while I do like to cook with couscous, sometimes the texture is just not what I am looking for - it is sometimes too small, crumbly and dry. This looked like a great alternative.

Mediterranean-influenced flavors are some of my favorites. So I immediately had a plan for this couscous. I had all of the veggiess I needed, so I headed up to the Dane County Farmer’s Market and found some locally produced feta cheese to add to the dish.

I cooked the couscous then added some chopped garlic while it was still hot. This lightly cooks the garlic and takes away some of the bite. Then I set the couscous aside and let it cool before I added the following ingredients: chopped heirloom tomatoes, freshly torn basil leaves, diced cucumbers, chopped kalamata olives, chopped scallions and olive oil.

I crumbled the feta in right before serving so that it would retain its distinct flavor and texture.

A great summer side dish.

You might also like this:

• Asparagus Spring Salad
• Tomato Tradition
• Roasted Pork Tenderloin with Ramp, Scallion and Mustard Sauce
• Turkeys and Tomatoes
• BLT with a Twist