The last official day of summer is Monday. 😦 Tear. I really can’t believe it. Where did you go, summer? Come back … I’m still pale!
I’m not prepared for it to start getting dark at 6 p.m. And I’m really not ready to say goodbye to my loves: strawberries, peaches and, oh it breaks my heart, ….tomatoes. I know I’ll get over you when I have a sweet potato or some winter squash. But for now I’m sad. It’s like realizing Christmas is over, or knowing you have to wait a whole year for the next season of “Lost.”
So here’s one last tomato fix. When I followed the recipe for this lemon-basil couscous it had way too much onion and lemon. So here’s a scaled back version. I also swapped in cherry tomatoes because I love the red and yellow mix. And they’re just cute.
Here’s what you need:
1 cup (or package) whole wheat couscous
1 cup water (1-1 ratio to couscous)
1 can garbanzo beans (chick peas)
1/4 cup fresh basil, chopped
1/2 small red onion, chopped
1 cup cherry tomatoes, halved
1/4 cup lemon juice
1-1/2 tsp salt
1/2 tsp pepper
Here’s what you do:
To prepare the couscous, boil 1 cup of water with 1 tsp salt in a medium pot. When the water comes to a boil add 1 cup (if making more, adjust water to 1:1 ratio) couscous, remove the pot from heat, cover, and let stand 5-10 minutes. When the couscous is done all the water will be absorbed and you can fluff it with a fork. Stir in a few drops of olive oil to prevent the grains from clumping.
Transfer couscous to a large bowl and mix in all the other ingredients: garbanzo beans, red onion, tomatoes, basil, lemon juice, salt and pepper. Put it in the refrigerator to chill at least 1 hour before serving.
This yields a big bowl’s worth so you can make a lot, store it in the fridge and have it for a few days.
So long summer, until next year….