Spring and summer grub is all about keeping things simple, fresh and fast. There’s no time to waste sweating over the stove in the summer months, so a straightforward meal with few ingredients is the name of the game.
Summer fare is on your side too – it’s full of colour, juice and flavour – making recipes more or less optional. But if you’d feel more comfortable following a plan – try this pairing of mini pasta, fresh herbs and a little fromage.
A good template for more summer salad meals!
Salad:
2 cups organic chicken (or veggie) stock
1 Tbsp butter
1½ cups pearl
couscous (we used a pearl couscous/orzo mix)
1½ - ¾ cups shelled edamame and/or fresh spring peas
Fresh basil leaves torn or chopped
A few Tbsp ricotta cheese
Dressing:
Zest and juice 1 lemon
Few turns of fresh sea salt
2 Tbsp olive oil
2 Tbsp white wine vinegar
1 Tbsp avocado oil
Few sprigs mint, chopped fine
Method
1. Mix all dressing ingredients together in a jar with a screw top lid. Give it a couple of shakes and set aside. (Nice to make the dressing ahead of time to allow the flavours to intensify!)
2. In a medium pot, bring the chicken (or veggie) broth to a boil. Add the butter (or coconut oil), allowing to melt before adding the couscous. Allow the couscous mix to come back up to a boil before reducing heat and letting it simmer away for 10 minutes – stirring occasionally throughout.
3. Put shelled edamame/spring peas in a medium (stainless steel) bowl - either while couscous is cookin’ or after. Pour several cups of boiling/hot water over top (heated water from the kettle will do fine) and let sit for a few minutes just to let the beans soften up slightly. When they’re ready, dump out the water and pat the beans dry.
4. Remove the couscous from the heat and let stand to cool while fluffing/separating with a fork (to keep it all from sticking in one big clump).
5. In a big bowl stir together the couscous, beans, basil, mint leaves and some of the dressing (do a little at a time so as not to overdress!). Transfer to a serving dish and scoop on some dollops of ricotta here and there. Sprinkle on some more fresh herbs and serve!
