Normally I’m not much for clichés but you know what they say: it’s a cliché because it’s true. Well, you know that one about time flying? I’ve seen it in action, friends, most recently with my CSA box.
It’s only week four of CSA season, and already I’ve seen a significant increase in the amount of produce Keith has been bringing home from our pick-up spot. This week we had mostly leafy greens that I’ll be tossing into assorted salads, but soon we’ll be eating peppers, melons, cucumbers, potatoes, onions and eggplants. I can’t wait, though our haul this week happily was made up of the following:
- Garlic scapes
- Rainbow chard
- Salad mix with red lettuce, green leaf lettuce and tat soi
- Summer squash
Those green tendrils curling like pigs’ tails in the upper right corner of the box are garlic scapes, something I love. How could I not, considering that I generally tend to double a recipe’s suggested amount of garlic? Scapes are much milder than their grown-up siblings (Do you consider garlic to be masculine or feminine? Or am I the only one out there that anthromorphizes her vegetables? Excluding speakers, of course, certain languages that have gender-specific nouns. But back to the matter at hand…) so I had no qualms about chopping them fine and then dumping them into my couscous.
The following recipe is perhaps one of the easiest I’ve ever made, and the end results are fantastic, scapes or no. It’s a perfect dinner for when the warm weather finally hits Boston — if it ever does — as the only hot ingredient you need is water.
Couscous with Chick Peas + Feta Cheese, adapted from The American Heart Association’s Low-Calorie Cookbook
Makes six portions *
2/3 cup uncooked couscous, preferably whole wheat
1 1/3 cups boiling water
juice of 1 medium-sized lemon (though I love lemon, so none of mine are medium-sized)
1 15-ounce can of chick peas, drained
1 large bell pepper (I used red, but any color is fine)
½ cup finely-chopped fresh basil leaves
½ cup finely-chopped fresh parsley leaves
2 garlic cloves, minced (I used my six beautiful scapes, chopped)
1 tablespoon plus 1 teaspoon olive oil
¼ cup feta cheese, crumbled
- Pour the couscous into a large heatproof bowl, then pour the water and lemon juice over the couscous. Let the mixture sit for about fifteen minutes, then fluff with a fork.
- Add the chick peas; stir. Add bell peppers, basil, parsley and garlic. Drizzle with olive oil, sprinkle with feta; stir. Salt and pepper to taste. May be served at room temperature, or chilled.