And we’re back! That was a long break, huh? And a hot one. I thought I my skin was going to melt right off the bone on more than a few occasions last week. Whew!
So a cool salad recipe sounds right for now. This is one that my friend Lauren made for last month’s book club. It was really tasty and perfect for a summer crowd.
The book we read was excellent as well. The Forgotten Garden was a fast-paced mystery of sorts. Definitely one to add to your summer reading list.
Ingredients: (makes 4 to 6 servings)
Adapted from Real Simple
2 sliced peaches (or nectarines)
3 sliced apricots
1 can chickpeas, drained and rinsed
1 shallot, minced
1 1/2 cups dried couscous
5 Tablespoons extra virgin olive oil
3 Tablespoons balsamic vinegar
1 cup fresh parsley, chopped
1/2 cup salted pistachios (shelled)
1/2 cup pine nuts (or slivered almonds) (optional)
1 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon cinnamon
Directions: Cook the couscous according to package instructions.
In a large mixing bowl add the fruit, spices, chickpeas, couscous, nuts, shallot, and parsley.
Add in the balsamic vinegar and olive oil and give it a good stir to combine.
Serve at room temperature or slightly chilled. Garnish with additional parsley if desired.
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