It’s officially summer time! While it’s been hot in Amman since early May, the East Coast (USA) has been on a roller coaster of weather emotions with winter-weather temps just the day before Memorial Day.
Summer time means fresh fruits, ice cold drinks, light meals and all the salads. All. The. Salads. It’s month 7 of this pregnancy and for the most part, I’ve been on an ice-cold kick. All my fruits have to be refrigerated to icy cold perfection, water has to have ice in it, popsicles are always stocked in the freezer and fresh salads are my new go-to meal.
Thankfully, I haven’t been driving my husband too crazy because all these things are in season.
We added this Pearl Couscous {Maftool} Salad to our menu rotation and it’s been a serious hit (not only with Waddah, but with his family too).
Ingredients
- 1 cup Pearl couscous (maftool)
- 1 1/2 cups cucumbers, shopped
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup green onions (or red onions) chopped
- Juice from 1 lemon
- 2 tablespoons olive oil
- Salt
- 1 garlic clove, minced
Instructions
- Prepare the couscous by bringing 1 1/2 cups water to a boil
- Stir in the couscous and 1 Tbsp butter then simmer for 10 minutes. Fluff with a fork.
- To make the salad, mix together couscous, onions, cucumbers, tomatoes and then toss in the dressing.
