First up is recipe from the archives for what I now call Library Salad because the salad was inspired by one I read about while working at the library.
This is hands down our favorite non-lettuce salad of the summer. It is somewhat similar to a tabbouleh salad, and anytime we have a summer gathering it is an easy and crowd pleasing dish to bring.
COUSCOUS “Library” SUMMER SALAD
Ingredients
1 1/2 Stock (chicken, beef or vegetable)
1 Cup Plain Couscous
1 Large Cucumber, peeled, seeded, and thinly sliced
2 cups sliced grape tomatoes
1 cup of Feta Cheese
1 Small Purple Onion, cut in half and thinly sliced
The Kernels off of 3 Fresh Ears of Corn, slightly boiled
Juice and Pulp of 1 large Lemon
2 Tablespoons of Sunflower Oil
2 teaspoons pf Sea Salt
Directions
Boil Stock
Pour over dry couscous
Set aside to cool
In a large bowl combine veggies and cheese
Add Couscous to mixture
Dress with lemon juice, oil, and salt.
Mix thoroughly, cover and set in fridge for 1-5 hours.
You can serve this right away, but it is better if it has some time to soak.
If it is too dry for your taste add 1 more Tablespoon of oil
YUM!
That looks so seriously good! I have to make it!
Love reasing your blogs. I have a 57 year old waffle maker. Wedding present. Your mom’s has me beat. Looked for waffle recipe but didn’t find it on your cooking site. Have enjoyed your May devotional in Forward Day By Day. Thanks