When farmers markets are in full swing I love making recipes that really highlight in-season vegetables! My Summertime Couscous is filled with tomatoes, peppers, Persian cucumbers, and roasted artichoke hearts. Then everything is dressed (fabulously!) with olive oil and lots of lemon juice and zest.
It’s fresh, simple, and always a crowd-pleaser. The best part, it can be made a few days ahead of time and stored in the refrigerator. Making it ahead of time actually helps all the flavors meld together, really flavoring everything perfectly! Happy chopping!
Watch my webisode of From My Kitchen to Yours - Summertime Picnic for a complete tutorial:
Ingredients (serves 6)
Israeli Couscous – 8 ounces, cooked to package directions
Red Onion – ½ cup, finely diced
Orange Pepper – 1 medium, roughly chopped
Persian Cucumbers – 2 cups, roughly chopped
Grape Tomatoes – 1 cup, halved
Golden Raisins – ¾ cup
Pine Nuts – ½ cup, lightly toasted
Basil – ½ cup, fresh, roughly chopped
Dill – ¼ cup, fresh, minced
Lemon – 2 medium, zested and juiced
Sea Salt – 1 teaspoon
Black Pepper – 1 teaspoon, freshly cracked
Artichoke Hearts – 1 cup, canned or frozen (defrosted)
Olive Oil – 2 tablespoons
While the couscous is still warm, add all of the ingredients and stir until well combined. Serve at room temperature.