For us here in New England, yesterday was the official start of grilling season. Birds were chirping, the sun cast a warming glow over the yard and the grill smelled DELICIOUS! And I wasn't the only one. As I scanned my instagram feed, it seemed that all my friends had also selected last night as grill time. I love how something like the seasons changing can inspire us all to share in this delightful spring time of year.
And when I'm outside enjoying every spare moment of sun I can soak up, the last thing I want to be is inside the kitchen, creating sides to accompany our meal. That's why this couscous dish was perfect last night. It's half salad, half grain (so it's both healthy and hearty). It's also delicious cold so whip it up early, toss it on a plate, go outside and enjoy the sounds and tastes of spring. It pairs well with a main dish of fish or chicken (from the the grill of course).
Arugula Tomato Pearl Couscous Salad
-1/2 tablespoon of olive or veggie oil (for toasting couscous)
-1 cup of pearl couscous (I think it works so well with Bob's Red Mill Tri-color)
-1/2 of 1 veggie bouillon cube (I used Knorr for this recipe) dissolved in 1 & 1/2 cup of water
-Shredded arugula (just chop finely with a chef's knife)
-1 handful of cherry tomatoes (halved or quartered)
-1 cup of shredded hard cheese (I grated Honey Bee Goat Gouda which paired so nicely with the arugula)
Heat up the veggie or olive oil in medium sauce pan. Add couscous and toast for about 2 minutes (stirring constantly). Then add the veggie broth. Cook stirring occasionally (keep the lid off) until the water has fully evaporated from the pan (approx. 15 min.). Layer the couscous on a serving plate, add layer of arugula, then tomatoes and finally top off with shredded cheese. Enjoy!*
*This recipe serves two (but can easily be doubled)