My herb garden is presently bursting into full bloom and ready for the coming cooking season. I decided to create a salad using some of my fresh herbs right from the garden. Fresh herbs are important, as they are full of natural essential oils and so good for our immune system.
- ½ cup (125 ml) quick-cooking couscous
- 1¼ cup (310 ml) hot water
- 1 tbsp (15 ml) white balsamic vinegar or simple white vinegar
- 1 tbsp (15 ml) olive oil
- 2 green onions, finely sliced
- ½ cup (125 ml) finely chopped fresh herbs of your choice e.g. basil, sage, tarragon, parsley, cilantro, mint, dill or chives
- ½ cup (125 ml) small cubed cucumber
- Garnish: 1 tsp (5 ml) capers
- ½ red, yellow or orange bell pepper, cut into fine dice
1. Soak the couscous in the hot water for 10 minutes or until light and fluffy or place the couscous in a sieve, toss briefly under lukewarm water to prevent couscous going through the sieve for 3 minutes. In a saucepan bring 1 inch (2 cm) water to a boil and place the sieve above the water; cover and steam for 12 minutes stirring several times; to remove any clumps and place in a bowl to cool.
2. Toss the couscous with the vinegar, oil and green onions with ½ cup (125 ml) of the chopped fresh herbs and cucumber. Taste for more salt and pepper as needed. Garnish the salad top with the colourful cubes of pepper and if desired encircle salad with lettuce leaves. Serve at room temperature; this is my favourite way of serving salads as a chilled salad looses some of its flavour.