Another great summer salad for lunches or as a side for a weeknight meal.
Super simple and yummy!
Ingredients:
1 box Near East basil israeli cous cous, cooked according to package directions
1 can chick peas, drained and rinsed
1 fresh garden tomato, diced
1/2 cup feta cheese
5-6 basil leave, confettied
balsamic vinegar
extra virgen olive oil
Directions:
Cook cous cous according to package directions. Set aside to cool.
In medium mixing bowl, combine cous cous, peas, tomato, feta and basil. Sprinkle a small amount of vinegar and olive oil to coat. Toss all ingredients together to serve.
Cooks Tip:
I like this salad as a work week lunch. In that case, I only mis the peas and cous cous and store in the fridge.
The morning of, I add some of the diced tomato, feta, basil, vinegar and oil. I don't like the idea of the tomato and other ingredients sitting together all week. Totally a personal choice, but thought I should share!
No comments:
Post a Comment