Guys, I stole an *AMAZING* recipe from a friend. It’s so good and *SO* *EASY* that I’m going to give it to everybody.
For this recipe, you will need:
Couscous
Greek Salad Dressing
Feta Cheese
Tomatoes
First, you get a cup of couscous and a cup of cold water and put them both in your rice cooker. A cup of couscous makes about 4 servings, all told (and that’s four Jaybird servings).
Then hit your “cook” button and wander away for 15 minutes.
Then dump your couscous into a mixing bowl and mix it up with somewhere around a third to a half of your bottle of Greek salad dressing (we used Yasou, but you can use Ken’s if you want. Heck, you can use a bottle of Italian. Or Russian! I don’t care. But we used Yasou.)
Then just sprinkle in some feta “to taste”.
There you go. It’s now ready to put in the fridge!
If you want a bowl, spoon it out and then grab your tomatoes and your kitchen scissors:
If you chop up your tomatoes and mix them in beforehand, they’ll get squishy and not as good. So just add your tomatoes with each bowl you make.
And, seriously, that’s it. I mean, if you want to add some chopped green onions, you can. If you want to add jalapeños and black pepper and mangoes, I suppose you can. I mean… I probably wouldn’t call it “Greek Couscous Salad” anymore at that point but, hey. I don’t want to tell you how to live.
The main thing is that we’ve started making this *SIMPLE* 4-ingredient dish and it’s good enough to bring to the church social. Tell people it was hard to make! It took you all day!
Seriously. You won’t be taking leftovers home.
It’s good with lamb, it’s good with chicken, it’s good just eating it from the container. AND IT’S SO FREAKIN’ EASY.
So, this weekend, we’ll be making more of it.
We’ve got some friends coming over for breakfast on Saturday and we’ll probably be watching Reacher on Sunday night and it’ll be a nice, relaxing, weekend (even if it will be jumping back up into the 80s after some lovely days in the 60s).
So… what’s on your docket?
(Featured image is the ingredients list. All photos taken by the author.)
Peanut Butter, the new kitten we found nearly two weeks ago, has adjusted well. Her first vet appointment showed her to be in good health. After a day or two of shyness, she became a typical bold kitten, though she would still hiss when first approached. Now, she doesn’t even bother with the hissing.
Last night, we moved her from medical quarantine across the house to social quarantine in the master bathroom. The cats can smell one another through the door but cannot really interact much more than that. Our oldest cat does not seem to care. The next oldest cat is disturbed by this new development. The third oldest seems very curious about the kitten.
Tonight, we will let the kitten out into a larger area to play and get familiar with, and tomorrow we might try to introduce her to cat #3 in that area, since she seems interested but not threatened.
Aside from that, tomorrow is a board game meetup. I also need to mow and take care of some other stuff around the house. Beyond that, hopefully some relaxation.Report
Weed. Whenever we have introduced kitties, we have found that a little bit of weed always helps.
(We also used one of those baby gates that didn’t let kitties through but, oh boy, did it let them look at each other. And those worked until the kitties realized that they were climbable.)Report
I think I will get a strange look if I tell my wife I want to get a medical card to buy weed for the cats, though I am pretty sure one of the guys from the board game meetup can hook me up.
We do have the Feliway pheromone diffusers. We used them for all of the cat introductions. I have no idea if they actually work.Report
Not *PEOPLE* weed. *CAT* weed.Report
Couscous: I recently did something similar……
I used a stove top and it was ready faster than your rice cooker. I dumped it into a bowl, added extra virgin olive oil, pieces of roasted salmon, tomatoes, oregano, roasted squash chopped up, salt and pepper. It’s also good with a good salty hard cheese like asiago. YMMVReport
The salad dressing has plenty of salt already (and oil and spices, for that matter). But I can totally see experimenting with stuff like harder cheeses and vinegarettes.Report
That’s a great dish… we have it all the time with grilled foods. We make it as a Greek country salad substitute: Tomatoes, cucumbers, red onions and feta, but tossed with red wine vinegar and olive oil… heavier on the vinegar side — helps cut through the grilled meat flavors.Report
We made it with crock pot lamb and, lemme tell ya, our eyes bugged out of our heads.Report
Okay. A warning. The store was out of Moroccan-style couscous but it had Israeli-style pearl couscous and so I did some substitution.
It’s still good, but it’s 100% different. Like, only get the pearl couscous if you’re going to be making a non-Greek variant.
It’s like eating greek oatmeal.Report