In the Fresh 20 land, Friday is vegetarian day, and usually involves an amalgamation of the weeks fresh ingredients. This weeks was fantastic, a Lemon Herb Couscous. Now it is only Tuesday, but due to receiving unexpected food in the last week, I am not strictly following days of the week and am using the food that is most perishable in order. In this case, most of the ingredients were fine but the side dish (leftover gazpacho) needed to be eaten, so I skipped a couple meat dishes and went to the full on fresh vegetable dish.
Combining couscous (made with homemade veggie stock), tomatoes, red onions, basil, cucumber, green bell pepper, olive oil, honey, lemon juice, lemon zest, cashew pieces, and dijon mustard, I was able to enjoy one of the freshest tastes of summer!
Just bursting with juices, flavor, and cooling pleasure. This lemon herb couscous was something I likely would never have made myself, nor would I have realized how wonderfully the ingredients would come together to create a filling, yet light, refreshing dish.
Another big winner from the Fresh 20, I will likely find a place for this dish on the hottest days of summer next year, as it is finally cooling off here after hovering around 116 (I am not kidding) for the last month of so.