We are fortunate that we have received some much needed rain…2 inches.  This morning was gorgeous with a rainbow to boot.  All the makings of a beautiful day.

With the rain gone and mild temperatures, Jim decided to make grilled meatballs.  I had found a new couscous recipe that I wanted to try that was more traditional.  Fresh herbs, olives, cucumbers and feta.  The twist is using sun dried tomatoes since I don’t have fresh tomatoes anymore.  By adding them to the couscous while it cooks, you get more flavor!

You’ll need:

1 cups dry couscous

1 1/4 cup boiling water

1 cup peeled carrots, sliced thin

salt and pepper to taste

1 med cucumber, peeled, seeded and finely chopped

1/2 medium red onion, finely chopped

1 can (15 oz) chickpeas, drained and rinsed

1/2 cup kalamata olives, halved

3/4 cup feta cheese, crumbled

1/2 cup fresh cilantro, chopped (parsley works too)

1/2 cup fresh mint, chopped

1/2 tsp roasted garlic powder or 1/4 cup garlic chives, sliced fine

1 tsp ground coriander

4 tbsp balsamic vinegar

1 generous spoonful of tomato jam or 1 tbs tomato paste concentrate

2-3 Tbs extra virgin olive oil

In a large mixing  bowl, mix couscous with salt, pepper and sliced carrots. Add 1 1/4 cup of boiling water, mix to combine let it stand for 5- 7 minutes.

Use a fork and fluff the mixture, then let it cool while you chop the remaining ingredients.
Add the drained chickpeas, chopped cucumber, onions, olives, feta cheese and herbs to the cooled couscous. Drizzle on the  balsamic vinegar, tomato jam or paste and olive oil.

Toss everything together. Taste and adjust seasonings as needed. Serve chilled or warm.  Enjoy!