Cherry Tomato Couscous
As part of Saagara’s Spicy Muse Project, we want to celebrate Stress Awareness Month by helping you conquer your stress. We will be posting one stress-relieving recipe a day we have collected from various sources that have inspired us. Enjoy!
Photo and Recipe by Heidi Swanson at 101cookbooks.com
I have whipped this quick recipe up at least 5 times in the last few weeks. It is quick, easy, delicious, and with the addition of tomatoes and cucumbers, both high in vitamin C and vitamin A, it is wonderfully healthy. Couscous is also an important source of selenium, a mineral that can help repair cells, read more on selnium at the New York Times here.
Ingredients:
- 3 cups cooked couscous
- 1/2 a basket of cherry tomatoes, halved
- 1 medium cucumber, peeled and cut into 1/4-inch pieces
- 1 cup cooked chickpeas
- 1 lemon, cut in half
- 1 lime, cut in half
- about 1/4 cup extra virgin olive oil
- fine grain sea salt
- freshly ground pepper
- 1/3 cup basil or cilantro, chopped
- 1/3 cup feta cheese, crumbled
Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Squeeze the lemon and lime juice directly into the bowl, add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right. This really needs a generous amount of salt, and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is.
Add the basil and feta and toss gently until it is evenly dispersed.
Serves 4 – 6.
Prep time: 10 min
Nutrition
