This is a beautiful salad. But now that you have it in your brain, let’s pause & rewind. It’s parent time! My parents have been visiting from MO for the past two & a half weeks, and it’s been such a delight and a blessing to have them around.
You guys, we had so many adventures together!Grandville Island . . . market. Amazing.
Those cherries on the end came home with me & made their way into this salad I’m about to share with you. You’re welcome.
Flirty parents that make me smile.
ALSO!!! I’d like to welcome a new member of our family, Canon T3i, affectionately named Priscilla. I bought her when my parents were here, and have loved getting to know her and play with her! No more shooting pictures for you folks with the iPhone-this is the good stuff!I’m going to dedicate separate posts to parts of our vacation soon (promise!
), but right now I’d like to go back and focus on the matter at hand: this salad.
I don’t remember the last time I made couscous and had to read the back of the box three times before I started boiling the water. Turns out it’s as easy as pie, but actually way easier.
Begin with fruit.
A dear friend once told me that life isn’t exactly always a bowl of cherries, but it’s not a bowl of pits either. I have to tell myself that from time to time.
Beautiful mess of feta.
Zest of a lemon & feta are crumbled into cooked couscous.
Toasted pumpkin seeds are part of this adventure.
I’ve been doing quite a bit more living standing on the tops of chairs. This is my life. I don’t mind.
Chopped kale gets added, and the salad gets tossed into a mess and chilled. Look at those colors!
This salad was shared at a rainy bonfire with friends. It’s flavor is light and refreshing, refusing the end of summer with a punch of flavor. Lemon tang & cherry sweet, with a tender crunch from the pumpkin seeds. This is how to wrap up a season well.Cherry, Feta, & Kale Couscous Salad
1 1/2 c. couscous
3 c. water
1/2 tsp. salt
4 Tbsp. olive oil
salt & pepper, to taste
1/4 small red onion, very finely minced
juice of one lemon
zest of one lemon
1/2 c. feta, crumbled
1 c. cherries, pitted & cut into small chunks (1/4ths or 1/8ths will do)
1/2 c. toasted pumpkin seeds
4-5 (depending on the size & your preference) leaves of kale, rinsed & chopped
Bring water to a boil. Season water with a good pinch of salt and add dried couscous. Cook until couscous is tender through, about 12 minutes. Drain couscous from water (there may only be a bit of water remaining), and rinse couscous in cool water. Pour into a medium bowl.
Zest the lemon & set zest aside. Cut the lemon in half and squeeze the juice over the couscous, being sure not to pop any lemon seeds into the salad. Drizzle the olive oil, toss in the onion, and season lightly with salt & pepper. Stir to combine, and taste test for good measure. Add the lemon zest & feta cheese. Lastly, add the toasted pumpkin seeds, cherries, & kale. Stir to combine, and again season to taste. Chill until ready to serve.
Keeps (covered) in the fridge for up to 5 days.
Source: loosely inspired by Joy the Baker
Listening to: The Civil Wars (new album, y’all!)