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.