We’re on borrowed time when it comes to scoring amazing tomatoes and cucumbers. To console myself, I’ve been making Greek salads multiple times a week. Here’s a delicious spin on the classic version. The Israeli couscous makes it hearty enough so that you don’t need much more than some good bread (and maybe a little wine).
1. Bring 4 cups of water to a boil in a medium pan. Add 1 cup of Israeli couscous to the boiling water. Cook until done (don’t overcook or the couscous gets gummy), drain, and rinse under cold water.
2. While the couscous is cooking, add the usual Greek salad building blocks to a large salad bowl. I use about a pint of tomatoes and like a mix of cherry and grape tomatoes in a variety of colors, cut in half, and 2 or 3 little cucumbers, like Kirbys or Persians, peeled, halved or quartered and cut into bite-size pieces, and some cubed or crumbled feta.
3. Add 4 to 6 cups of baby arugula or other spicy greens to the salad bowl.
4. When the couscous is finished cooking and has cooled off, add it to the bowl.
5. For the dressing: squeeze the juice of 1 lemon into a small mixing bowl. Mince a glove of garlic and add it to the lemon juice. Add a pinch of red pepper flakes and a bigger pinch of salt. Stir or whisk in 1 teaspoon of honey and 1 teaspoon of dijon or whole grain mustard. Slowly stir in about 1/4 cup olive oil. Toss. Eat.