Anyone else have an abundance of cucumbers? I do and I have absolutely no complaints.
I had great plans of planting a garden this year, but I just ran out of the time and didn’t get it accomplished. However, I’m not sure that I ever will because I have enough friends and family that have them and are always eager to pass along their fresh produce to me.
Tomatoes from my grandparents.
Zucchini from my neighbors.
Cucumbers from a customer at work.
I am all too eager to take the extra produce off of their hands!
This past weekend, I grabbed some cucumbers from my stash and just started cutting them up…not really knowing where I was headed. I ended up making what I like to call a “kitchen sink” recipe. You know…those recipes that come about because you have leftover food in the fridge and veggies that are about to rot away to nothing in your crisper? You end up cleaning everything out and throwing in everything but the kitchen sink into the recipe.
You all know my obsession with salads. I eat them all the time. Not the leafy green ones (well, I eat those too) but the ones that have all kinds of good stuff in them like shrimp, chunky veggies, cheese, pasta, and grains. Remember…summer is for salads!
Don’t be afraid of the drab color of this salad. Add some tomatoes. It will be prettier, I promise. You can blame that drabness (word?) on the balsamic dressing. Can you really blame anything on balsamic dressing? Well, maybe you can blame it for making you eat mass quantities of anything it’s covering. I tend to have that problem.
Cucumber Couscous Salad with Lime Balsamic Vinaigrette
1/2 cup plain couscous
2 medium-sized cucumbers
1-1/2 cups sweet green peas (I used frozen)
1-2 ears cooked corn
1/2 teaspoon salt
1/2 cup balsamic vinegar
2 tablespoons olive oil
juice of half a lime
1-2 teaspoons sugar, to taste
1/2 teaspoon dried basil
In small pot, boil 3/4 cup water. Add couscous to boiling water and reduce heat to simmer. Allow to simmer 5 minutes, or until all water has been absorbed. Fluff with fork and set aside to cool. In another small pot, bring 1-1/2 cups water to a boil. Add frozen peas and boil 5-6 minutes, or until tender. Set aside.
Meanwhile, peel the cucumbers and slice in half lengthwise, remove seeds, and chop into small pieces. Remove kernals from ears of corn by slicing down the ear with a knife. In a large bowl, combine the couscous, cucumbers, peas, corn, and salt.
In a small bowl, whisk together the vinegar, olive oil, lime juice, sugar, and basil. Pour over couscous mixture and put in refrigerator to chill.
Yield: 4 servings
I’m pretty sure that I would even eat a kitchen sink if it was swimming in balsamic dressing. Just sayin’.
Do you have a ‘kitchen sink’ recipe?
What is your favorite way to use cucumbers?