Moose and I spent this last unofficial weekend of summer with family in Erie, PA.
There were ferris wheels
and french fries.
There were cool breezes and warm sand.
I’ll hold off on wishing summer an official goodbye since we’re still looking at temperatures in the 80s all this week for NYC.
And honestly, as much as I love breathing in crisp night air and eating pumpkin pie with every meal, I can never get enough summer tomatoes, so I’m all about making this summer last just a little bit longer.
My coworker gifted me a couple of beautiful cucumbers recently and I wasted no time adding one of them to this couscous dish (while munching on the other the way Bugs Bunny would devour a carrot).
Let’s slice some tomatoes, share some couscous and cross our fingers that when fall finally does roll around, it brings with it a full NHL season without a lockout. I mean, football is great and all, but I want my hockey!
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- juice from 1/2 of a lemon
- 1 1/2 teaspoons sea salt
- 1/4 cup fresh mint
- 1/4 cup fresh parsley
- 3/4 cup dry couscous
- 1 cup water
- 1 large strip of lemon zest
- 1 1/2 tablespoons extra virgin olive oil
- pinch of cayenne
- 1 scallion, chopped
In a medium bowl, toss together the cherry tomatoes, cucumber, lemon juice and 1 teaspoon of sea salt. You can peel the cucumber if you prefer, but I left the peel on mine.
Separate the mint and parsley leaves from the stems. Peel one large strip of lemon zest from the lemon that you used for juice.
Pour the dry couscous in a bowl and set aside.
In a small pot, bring the water, mint and parsley stems, lemon zest, olive oil, 1/2 teaspoon of sea salt and the cayenne to a boil.
As soon as the water begins to boil, remove from the heat and pour over the couscous.
Cover the couscous and let sit for 5 minutes.
Uncover the couscous and remove the stems and lemon zest.
Fluff the couscous with a fork and stir in the mint and parsley leaves and the chopped scallion.
Stir in the tomato mixture and serve immediately.