So a nice thing happened to me Tuesday. After the wedding weekend we were tired. I mean T-I-R-E-D. I had a long day at school, which ended with a 2 hour class on the Sociology of Education, which I love, but by the time I arrived at class I felt like I had been hit by a sledge hammer. I was hungry, I had a headache, I had accidentally read the wrong reading for class (I was not a happy camper), and I was hungry (it bears repeating). I was sitting in my chair looking rather pathetic when one of my students came in and said, “Here, I brought you something, because I know you don’t have time to eat before class.”
What she brought me was a little Tupperware full of the most delicious cousous I have ever had! It may have been my hunger levels that made it taste so good, but I don’t think so, I think this small, incredibly kind gesture made the couscous taste like it had been prepared by Paul Prudhomme himself. Everything seemed a little better after that. So, even though it’s Thursday, and not really a “recipe post day”, I thought I would share this recipe with you.
My student adapted her recipe from one found in RealSimple Magazine.
Couscous Salad with Grapes and Feta
Combine a 1/2 cup couscous with a 1/2 cup hot water in a bowl. Cover the bowl and let sit for 10 minutes. Fluff with a fork, and fold in a 1/2 cup of chopped, toasted walnuts, 1/2 cup crumbled Feta (2 ounces), 1/2 cup halved red seedless grapes (I don’t know why you have to have seedless, I don’t think it matters), 1/4 cup chopped parsley, 1/2 tsp Kosher salt, and 1/4 tsp black pepper. Now this is where my student’s recipe differs from Simple’s, my student used balsamic vinegar, just a bit drizzled in to give it moisture, rather than the 3 Tbsp. Olive Oil and 2 Tbsp. fresh lemon juice called for in the original recipe.
I think the recipe could be adapted in many different ways, but as is, it is light, fresh, and healthy.
Thanks, Monica! X’s and O’s!