It’s a hot summer day, you read the title of this post and said “I need to make this”. And you are sooo right. You’ll find intriguing and delicious combinations of flavors packed into this little summer dish.
I have been waiting to make this dish for my brother’s next visit. He and I both love food — but are drawn to different descriptions on menus. I love subtle yet distinct flavors and tend not to mix my food. My brother loves food packed with lots of complex, unusual flavors and is always ready to try something new. It takes me a bit longer. If I find something I like, I tend to order it over and over again.
For instance the Khmer Pancake at the Ithaca farmer’s market. I tell people how much I love the Cambodian food stall in our farmer’s market and I honestly go almost every Saturday I’m in town for lunch… but despite their long list of treats, I’ve only tried two of the items on their menu. I’ve accepted this about me. I know what I like.
But here’s a dish we can both agree on. This dish will make you happy and I cannot emphasize enough how easy it is to make. Serve it up with a chilled Vinho Verde, and you’ve got it made.
Serving size: 3-4 as a side
Combine salad ingredients (add couscous once cooled). For the dressing, whisk the ingredients together and evenly coat the salad. Feel like adding a little more of that fancy pomegranate vinegar? Go right on ahead.