Goodbye-Summer Couscous

The last official day of summer is Monday. 🙁 Tear. I really can’t believe it. Where did you go, summer? Come back … I’m still pale!

I’m not prepared for it to start getting dark at 6 p.m. And I’m really not ready to say goodbye to my loves: strawberries, peaches and, oh it breaks my heart, ….tomatoes. I know I’ll get over you when I have a sweet potato or some winter squash. But for now I’m sad. It’s like realizing Christmas is over, or knowing you have to wait a whole year for the next season of “Lost.”

So here’s one last tomato fix. When I followed the recipe for this lemon-basil couscous it had way too much onion and lemon. So here’s a scaled back version. I also swapped in cherry tomatoes because I love the red and yellow mix. And they’re just cute.

lemmonbasil couscous

Here’s what you need:

1 cup (or package) whole wheat couscous
1 cup water (1-1 ratio to couscous)
1 can garbanzo beans (chick peas)
1/4 cup fresh basil, chopped
1/2 small red onion, chopped
1 cup cherry tomatoes, halved
1/4 cup lemon juice
1-1/2 tsp salt
1/2 tsp pepper

Here’s what you do:

To prepare the couscous, boil 1 cup of water with 1 tsp salt in a medium pot. When the water comes to a boil add 1 cup (if making more, adjust water to 1:1 ratio) couscous, remove the pot from heat, cover, and let stand 5-10 minutes. When the couscous is done all the water will be absorbed and you can fluff it with a fork. Stir in a few drops of olive oil to prevent the grains from clumping.

Transfer couscous to a large bowl and mix in all the other ingredients: garbanzo beans, red onion, tomatoes, basil, lemon juice, salt and pepper. Put it in the refrigerator to chill at least 1 hour before serving.

This yields a big bowl’s worth so you can make a lot, store it in the fridge and have it for a few days.

So long summer, until next year….

Megan Adams Brown

Megan Adams Brown, CHC, helps families find healthy routines that work, with no more “what’s for dinner?” stress, and a lot better food. Her family meal plans help moms take charge of their kitchen and their own health, leading to more vegetables and less junk all around. Megan also shares kid-approved, allergy-friendly recipes on her blog. To learn more click here.

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