Cover photo courtesy of LINC Foods
Source these late-summer veggies from your garden, local farms or farmers’ market and toss together a fresh salad to pack on a picnic, bike ride, or use as a side dish at those last few outdoor BBQs.
INGREDIENTS:
1 cup couscous
1 cup water
5 Tbsp olive oil, split
½ tsp salt
1 tsp fresh oregano from The Corner Farm, chopped finely
2 sweet peppers from Full Bushel Farm, sliced into thin rounds
1 mediterranean cucumber from Royal Produce, diced
1/4 red onion from Elithorp Farm, chopped finely
1 heirloom tomato from Hayshaker Farm, diced
1 clove garlic from Dogwild Farm, chopped finely
2 Tbsp parsley from The Corner Farm, chopped finely
2 Tbsp red wine vinegar
2 Tbsp Marinated Feta from Brush Creek Creamery
DIRECTIONS:
Bring the water to a boil in a medium pot. Add the couscous, 1 tablespoon of the olive oil, salt, and oregano. Stir, remove from heat, cover, and let stand for 5 minutes. Fluff the couscous with a fork and transfer it to a serving bowl. Toss in the vegetables, herbs, vinegar, and feta. Feast with the seasons!
(Courtesy of LINC Foods — The Local Inland Northwest Cooperative @ lincfoods.com.)
