Spring has sprung, finally! The flowers are blooming, the birds are singing, the barbecue is out and the warmth from the sun is a very welcome feeling. I'm more than ready to get my hands into the dirt to cultivate my garden. There's nothing better than doing my produce shopping in my garden! Right? Fresh spinach, lettuce, mint, chives to snip and baby tomatoes to pluck.
This recipe for Springtime Couscous can be made with orzo, or barley, but I like pearl couscous the best. It will be a staple for many Summer barbecues.
1 cup pearl couscous
1 cup fresh spinach, roughly chopped
1/4 cup scallions, chopped
1 Tbsp fresh mint, chopped
1 Tbsp parsley, chopped
1 Tbsp olive oil
1 small can of black olives, rinsed
1 tsp lemon zest
the juice from 1/2 lemon, squeezed
Cook the couscous according to package directions. In a mixing bowl, add all the remaining ingredients. When couscous is done, drain off any liquid remaining and add to the bowl. Blend well and add salt and pepper to taste. Refrigerate for at least an hour, or longer.
The lemon and mint flavors are the perfect Springtime combination. You can easily increase the amounts to feed loads of people for a brunch or party. You'll love this cold salad!