Grandville Island . . . market. Amazing.
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.
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!)