Monday, June 24, 2024

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From the kitchen of Barbara Beach

A recipe for Summer Couscous.

Sheffield— My garden always tells me what to cook next. This time it is my crop of sweet and  tender mint, which prompts me to make some real mint iced tea and/or Jacquline’s Taboulé.

In the 90’s we had a French exchange student Sophie living with us. Her family reciprocated, and my daughter Liz and I went to France and stayed with Sophie’s family in Le Pecq, which is very near to Paris. While there, Sophie’s mom Jacqueline made us wonderful food, beautifully prepared. One of my favorites was her taboulé, as she called it, and I have made it many times since, always in the summer when the tomatoes and mint are so fresh. I call it Summer Couscous.

Summer Couscous. Photo by Barbara Beach.

Summer Couscous

1 box of plain couscous, cooked
1 pound tomatoes, cut up
1 onion, chopped
1 cup raisins
15 mint leaves, chopped
1/4 cup olive oil
juice of 1 to 2 lemons
salt and pepper

Mix all together.

Refrigerate to let the flavors meld.

Bon appétit!

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