Spring is upon us and my veggie garden is planted! I look forward to having fresh produce for this yummy summer dish.
Ingredients:
• One 10-oz box couscous
• 2 T extra-virgin olive oil
• Grated peel & juice of 1 lemon
• 2 zucchini, quartered lengthwise & chopped
• One 5-oz package baby arugula or your choice of greens, chopped
• 1/2 English cucumber, quartered lengthwise & chopped
• 1 C pecans (about 4 oz), toasted & chopped
• 8 oz goat cheese crumbles (for people portions)
• 2 scallions, thinly sliced (for people portions)
• Salt & pepper (optional, for people portions)
1. In a medium saucepan, bring 2 C water to a boil. Remove from the heat & stir in the couscous & 1 T olive oil. Cover & let stand for 5 minutes. Sprinkle with the lemon peel & lemon juice, then fluff with a fork.
2. Meanwhile, in a large skillet, heat the remaining 1 T olive oil over medium heat. Add the zucchini & cook until golden, about 5 minutes.
3. In a large bowl, combine the couscous, zucchini, arugula, cucumber & pecans.
4. Garnish people servings with scallions & cheese.
Get outside and enjoy the weather! You can serve this dish as lettuce wraps for a picnic. And we know our fiddies will love it. :)
