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:

2 cups dry couscous

2 1/2 cup boiling water

1/2 cup or so sun dried tomatoes, finely chopped

salt and pepper to taste

1 med cucumber, peeled, seeded and finely chopped

1/2 medium red onion, finely chopped

1/2 cup kalmata olives, halved

3/4 cup feta cheese, crumbled

1/2 cup fresh cilantro, chopped

1/2 cup fresh mint

4 tbsp balsamic vinegar

2-3 Tbs extra virgin olive oil

In a large mixing  bowl, mix couscous with salt, pepper and chopped sun dried tomatoes. Add 2 1/2 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 chopped cucumber, onions, olives, feta cheese and herbs to the cooled couscous. Drizzle on the  balsamic vinegar and olive oil.

Toss everything together. Serve chilled or warm.  Enjoy!