Eating out of the Box {Cucumber Couscous Salad}

I wrote this recipe for my sister who called me because she had a ridiculous amount of cucumbers and she wanted some recipes over than relish to help use them up.  I seriously think she had something like 15 cucumbers in her fridge that day.  Cucumbers are a tough CSA/garden veggie because you can’t really cook or freeze the extras, but they are also wonderful because they are so fresh, light, slightly sweet and summery.  Also, homemade relish is one of the best things you’ll ever taste and you will never want to go back to that stuff they sell at the store.  I try and make a huge batch of relish and can it at least once during the summer for us to eat off of the rest of the year, but there aren’t many people who are interested stinking up their house because they are soaking their cucumbers in vinegar and even less who want to attempting canning, so I am going to try and post a few cucumber recipes for all of you out there!  This couscous salad is really simple and delicious.  It is a great picnic or quick lunch kind of salad but is also amazing beside some simple grilled chicken for dinner.  But mostly, it’s an easy recipe that anyone can make in less than 15 minutes and it helps use up some of those cucumbers! So here is my light and easy Cucumber Couscous Salad.

Cucumber Couscous Salad

Ingredients

2 cups uncooked couscous

3 med-large cucumbers peeled, seeded and chopped into bite size pieces

1/2 cup Craisins (raisins or currants could work too)

1/4 cup toasted walnuts roughly chopped

1/4 cup balsamic vinegar

1/4 cup basil roughly chopped

1/4 cup crumbled feta

1 TBSP honey

large handful of sweet basil roughly chopped

salt and pepper to taste (lots of pepper)

**optional- two cups of spinach or swiss chard wilted and you could also throw in some chopped up grilled chicken**

Directions

1.  Cook couscous according to instructions on box (I typically add a little butter and salt to the water right before I stir in the couscous)

2. While couscous is sitting for the 5 minutes covered, combine remaining ingredients in a large bowl.

3.  Once couscous is cooked add to the bowl and fluff/mix all of the ingredients until combined.

Serve warm or cold.