Confetti Couscous Primavera Salad

Throwing together a couscous salad is quick and easy, ultimately flexible and forgiving, and finally satisfying as a meal.  Add some drained canned beans if you like - or whatever your stores might have to offer to make it your own.

Dressing:

2 cloves garlic, minced through press

juice of 1 lemon

1/4 cup extra virgin olive oil

1/2 tsp Dijon mustard

1/8 tsp salt

freshly ground pepper

1 cup water

1 tsp salt

1 Tbsp olive oil

1 cup couscous

1 large yellow squash, cut into 1/2-inch pieces

1 red pepper, diced

1 red Fresno (or green Jalapeño) pepper halved, seeded and sliced

1 cup corn kernels, fresh or frozen

1/2 English cucumber, diced

1/2 small red onion, diced

1 pint grape tomatoes, halved (I used both red and orange)

1/3 cup Feta cheese, crumbled

Fresh cilantro leaves for garnish

Whisk together the dressing ingredients in a small bowl. Set aside.

Set the water, salt and butter to a boil in a medium saucepan. When boiling, add couscous and stir.  Cover and remove from heat.  Allow couscous to absorb all the water, about 5-10 minutes.  Fluff with a fork and allow to cool to room temperature, uncovered.

Meanwhile, sauté the squash, peppers and corn in a dash if olive oil. Cook over medium-high heat until starting to brown about the edges, but still only crisp-tender.  Remove from heat and allow to come to room temperature.

Toss cooled couscous and satuéed veggies in a bowl. Add cucumber, onion and tomatoes, and dressing.  Toss to mix well. Tip into a serving bowl and garnish with the Feta and cilantro.

Serves 4 as a main course, or 6-8 as a side.

Cook’s Note: I prefer (as almost always) to use fresh cheese and then grate or crumble when needed.  Grated and crumbled cheese almost always spoils quicker because of more rapid access to air, and also usually contains annoying anti-clumping agents like silica (like fine sand) which hinder melting. And who wants to eat silica (even though it’s probably not bad for you).