Quick and easy is exactly what most of us look for when it comes to cooking during the work week. It’s hard enough making it to the grocery store some days so cooking shouldn’t feel like a treacherous task to complete. Cooking should be a fun, creative, and therapeutic way to wind down the day.
Cooking is like riding a bike. Once you officially get going, you won’t forget how easy it is to maintain the techniques and hold on to the culinary knowledge it takes to put an amazing meal together. Fortunately, you don’t need much technique or culinary knowledge to whip up a simple and delicious recipe like this. The fresh flavors from the tomatoes, cucumbers, lemon, and herbs will pop in your mouth. You’ll love this stupidly simple recipe!
For this recipe you will need:
1 box or 3 cups couscous
1 1/2 cups chicken stock (or water/veg stock)
1 Tbsp unsalted butter
Pinch of Salt
1 1/2 cups cauliflower, diced into bite-size pierces
1 cup cherry tomatoes, halved
1/2 cup cucumber, small dice
1/3 cup kalamata olives, pitted & cut in half
1 Tbsp fresh basil, chiffonade
1 Tbsp fresh Italian parsley, chopped
Zest of 1 lemon
Juice of 1 lemon
Drizzle of olive oil
Salt & Pepper to taste
In a medium pot, combine the chicken stock, unsalted butter, and pinch of salt and bring to a boil. Stir in the couscous, turn off the heat and cover. Let the couscous sit until the water has been absorbed, about 10-12 minutes. Fluff the couscous with a fork.
In a separate sauté pan, cook the diced cauliflower until tender, about 8 minutes. Sprinkle with a pinch of salt and freshly ground black pepper.
In a large bowl, combine the cooked couscous with the cooked cauliflower and fresh vegetables, herbs, and feta crumbles. Add the lemon juice and a drizzle of good olive oil. Season the salad with salt and pepper to taste.