1 cup dry couscous
2 ears of corn
Start the couscous first which really requires no cooking. Pour 1-1/2
cups boiling water over 1 cup dry couscous and let sit for 5-10 minutes
without stirring. Fluff with a fork when done. You should have about
with the beans and feta cheese.
Make the dressing by whisking all ingredients together until blended well. This is what really
pulls all the flavors together for this salad. One word of warning on this dressing. Too much of a good thing is not a better thing. Add about
half the dressing, mix really well, and taste before you add more. If
you're refrigerating this before serving, toss really well and check the
dressing again before you serve because the couscous will really soak
it up, possibly requiring more, but you still don't want it too wet with
an overload of dressing.
It's the summer corn that makes this delicious dish, adding a little bite of sweetness to all the other savory ingredients.
The vegetables listed above are a nice balance of sweet, hot, crunchy, spicy, and savory, but you can use whatever the market yields in summer. You can finish with various grains, beans, and cheese..experiment to find your favorite blend.I've made this with all sorts of beans and grains such as quinoa, barley, wild rice. I've varied the cheese using small chunks of sharp cheddar or a very favorite of mine when I can find it: Cheshire cheese, which looks like a wedge of light yellow cheddar almost but crumbles into nice little chunks and has a wonderful flavor.
Jan Burke. http://dailydishinblog.blogspot.com/