Those who have followed this blog know that my husband and I have been on vacation in the Pacific Northwest and the eastern Sierras. Well….we’re finally home. And what a shock! We went from 70 degrees in the mountains to just below 90 degrees upon arrival in Orange County.
Yup, it’s definitely summer here in Southern California. Much too warm for any hot entrees. So this weekend, I put together a cold main dish that’s filling and easy to make. Got it from the New York Times, a dependable source of tried and true recipes. Their lamb and couscous salad can be assembled on the weekend, and the leftovers are perfect for a portable brown bag meal.
If you don’t like lamb or cannot get it this time of year, pre-cooked roasted chicken works equally well.
LAMB AND COUSCOUS SALAD (6 servings)
- 1 cup dry couscous
- 1/2 cup golden raisins
- 2 1/2 tablespoons freshly squeezed lemon juice, more to taste
- 1/2 teaspoon ground cumin
- 1 large garlic clove, finely chopped
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon black pepper
- 6 tablespoons extra virgin olive oil
- 1/2 pound cooked lamb or chicken, sliced into thin strips
- 1 15-ounce can chickpeas, drained
- 1 cup cherry tomatoes, quartered
- 1/4 pound feta cheese, crumbled into large chunks
- 3 tablespoons chopped fresh mint
- 3 green onions, finely chopped
1.Combine the couscous and raisins in a large bowl. Pour 1 1/4 cups boiling water over the mixture. Cover and let stand 5 minutes; fluff with a fork.
2.In a bowl, whisk together the lemon juice, cumin, garlic, salt and pepper. Whisk in the olive oil.
3.Add the meat, chickpeas, tomatoes, feta, mint and green onions to the bowl of couscous. Pour the dressing over the mixture and toss well. Taste and add more lemon juice and salt if necessary.
Eat at room temperature or chill in the frig before consuming. The portion you see in the photograph is garnished with hard boiled egg and calamata olive slices.