Ramadan has been a relatively quiet time in the kitchen of Casa Squeaky. Meals are simplified, and we benefit greatly from masjid iftar leftovers. Still, our table showcases nature’s bounty with abundant fresh vegetables at every iftar.
Earlier this year, I’d begun to dabble in Middle Eastern salads, and have fallen in love with the idea of whole grains + veggies. The formula is so simple – pick a whole grain and add whatever looks tasty at the farmer’s market. For this week’s iftars, I put together a simple salad that is fresh and filling. My apologies for the lack of good pictures. One of these days I’m going to figure food photography out.
- One large cucumber, diced
- 4 ripe tomatoes, diced
- 1 green pepper, diced (I would have added more, if I had any)
- 1 cup of dry whole wheat couscous
- juice of 2 lemons
- good olive oil
- dark leaf lettuce
Prepare the couscous as directed. While it’s soaking, dice the vegetables. When couscous is done, fluff with a fork and mix with the diced veggies. Stir in lemon juice and olive oil. I keep this mixture in a separate container, and chop lettuce fresh for each meal. Plate a helping of lettuce and top with 2 or 3 heaping serving spoons of the couscous veggie mix. Good hot, cold and room temperature.