Yesterday we went to an open-air concert in the afternoon with friends and then invited them to our house to watch KU play North Carolina in the Final Four. I didn't have a lot of time to spend in the kitchen during the day, so I bought nice German sausage at YB Meats (great store-- I gotta shop there more often!) to grill once we got back to the house, and before we left for the concert, I made a very quick couscous salad. Our friends contributed an elegant spinach salad and pita-bread pizza appetizers. (I'll post that recipe once I get it from Carrie.) Excellent food, and (as it turned out) an excellent game.Making couscous salad takes all of five minutes from start to finish. Pour two boxes of quick-cook couscous into boiling water according to package directions, remove from heat, cover and let sit for five minutes. During that five minutes, chop 1/2 cup green onions, a red bell pepper, a peeled, seeded cucumber, three or four large tomatoes, a handful of fresh basil. Mix in a large bowl with 1/3 cup fresh lemon juice, 3 tablespoons olive oil and 1 cup halved pitted Kalamata olives. Add couscous. Stir well. Chill for several hours before serving. Then add 1 cup crumbled feta cheese.
The recipe made plenty, so we have leftovers to enjoy during KU's championship game tomorrow night.
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