From the Garden

We finally planted a garden, 2 4×4 raised beds filled with soil and beer grain compost. Tomatoes, peppers, basil and cilantro.

Picture 111

 

Sungolds courtesy of Farmer Russell

After weeks of rain off and on, and being patient, our little garden started yielding tomatoes.

Picture 115

So a quick summer salad was in order

Israeli Cous Cous & Tomato salad with a Lemon Dressing

Picture 117

1 bag Israeli cous cous, cooked according to directions

basil

oregano (if you have it, I was gifted an oregano plant and added it)

tomatoes (cherry, sungold, whatever is fresh and in season)

1-2 green onions (you could sub a shallot as well)

optional – 1/2 a can of artichokes, diced

1 lemon, juiced

1 tablespoon dijon mustard

1 clove of garlic minced

1/3 cup of oil ( I used grapeseed, but olive oil or even a canola would be fine)

salt and pepper to taste

Picture 113

halve tomatoes, chop onion, tear basil, chop oregano. Mix lemon juice, mustard, garlic, oil ( I use a jelly jar with a lid to mix dressing). Add tomatoes, artichokes, onions and dressing to the cooked cous cous, mix well, taste for seasoning. Let sit for about an hour in the fridge. Serve and enjoy

 

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