Surprise Chemistry…unfortunately I’m not talking about the surprise of hitting it off with someone you’ve just met, I’m talking about my summer class. Just as I was finishing up Chemistry this spring, and looking forward to a relaxing, study-free summer. I learned that I had to take another chem class before I could register for Organic Chemistry this fall. Surprise: Chemistry 🙁
So I now have Chem 4 days a week. I have to be there from 9:30 to 2:30 3 days a week, and get out early on Thursday (for good behavior ;)). Fortunately it’ll be done in just 3 more weeks! Naturally, after wrapping my mind around having to take this class, I immediately focused on food. Because how was I going to fit in my meals around my hour long commute in the morning, class with lab, then going to my part-time job, and the occasional personal training client?! That’s where this salad comes in.
I made this salad for some friends on Memorial Day. I made a big ol’ pot and portioned out the leftovers for the rest of the week. I served this with some souvlaki chicken (recipe coming soon), and it was a delicious, satisfying meal that still feels light and summery. This salad can be made with pretty much anything you have on hand, so feel free to customize it as much as you like. While I couldn’t find whole wheat orzo for this, I know it exists, so use that if you can. I like the larger pearl or Israeli couscous, but if you only have the traditional kind, give that a whirl. I added mint, basil, and dill to this salad because those are the herbs I have in my window boxes. So use a combination of whatever is handy. If you don’t have fresh herbs, then I’d recommend sticking to just dried dill (and lots of it), I find that other dried herbs don’t have as much flavor.
- 3 cups uncooked Israeli (or pearl) couscous
- 3 3/4 cups water
- 1 Tbsp kosher salt
- 2 Tbsp olive oil
- 2 lemons, juiced
- 1/3 cup fresh herbs (I recommend a combination of mint, basil, and dill), minced
- 1/2 cup feta, crumbled
- 1 pint grape tomatoes, halved
- 1/2 cucumber, diced
- 4 cups arugula
- 1 red bell pepper, diced
- olives, optional (I served olives on the side)
In a large pot, bring water to a boil. Add salt and couscous, reduce heat to a simmer, cover and let cook for about 10 minutes. Fluff with a fork when done. Then mix in olive oil and lemon juice.
In a large serving bowl, toss the herbs, feta, and vegetables together. Once the couscous has cooled slightly, toss everything together. Serve at room temperature or refrigerate and serve cold.