Hey y’all, I figured it was time to eat a summer salad, because let’s get real, we Oregonians are just not suited for the heat we have been getting lately. The first think to go in my house, is cooking, and eating anything with heat applied. That’s why summer salads are so great! This recipe is one that I cannot take credit for myself, instead I found it on . A couple years ago I had a delicious israeli couscous salad, and I had been looking to reproduce it ever since. You can follow the recipe below, or check it out at it’s original source .
1 (9 oz) package israeli couscous
1/2 medium cucumber, peeled and diced
2 medium tomatoes, seeded and chopped
1/4 cup red bell pepper, diced
2-3 green onions, sliced
10 black olives, sliced
2 tablespoons fresh tarragon, chopped fine
1 teaspoon dried oregeno
1 tablespoon fresh parsley, chopped fine
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon olive oil
6 oz feta cheese (optional)
pretty much just follow the instructions above, and toss togather, adding the cheese in last. Then chill until ready to serve. Enjoy!