Squash the Summer-Drama Salad
Squash the summer drama
…and eat this delicious cous cous salad
8 oz (1 1/3 cups) of Israeli (pearl) cous cous
1 tablespoon of olive oil
1 3/4 cup of water
2 cup of summer squash
1 medium sized Cucumber
1 pint of heirloom tomatoes
3/4 cup of fresh basil
1/4 cup of Annie’s organic oil and vinegar dressing or an oil & vinegar dressing you enjoy
As much feta cheese as your heart desires!
Brown the cous cous in a sauce pan with olive oil. When golden, pour in water and bring to a boil. Then cover the pot and place at medium heat for 12 minutes or when water is absorbed. When the cous cous is done put it directly in a mixing bowl to cool off.
Dice the tomatoes and cucumbers. Slice summer squash into quarter pieces. Finely chop or tear the basil.
Combine the vegetable/herb mixture with the mixing bowl of cous cous.
Toss the mixture with oil & vinegar dressing.
Let the salad cool in the fridge.
Before serving check the consistency and add more dressing if needed.
Serve with feta cheese on top, or not! And enjoy!