the other night i took a long, get-lost-in-my-thoughts walk by the lagoon near my house. as i climbed the grassy hill home, sunlight still lit the way at 8:15. it's barely noticeable in southern california, but i think i felt the season shift. my head exploded with thoughts of the coming produce, as it is wont to do when summer is uttered. this israeli couscous makes use of the early gifts of the season, as well as the last gems of spring. plus, it solves a potluck invite, tucked between your hip and arm in an oversize salad bowl as you make your way past the grill. it can be tinkered with according to your preferences and what is available. my recipe follows, in photographs. hello summer.
bring 3 quarts of water to a boil. add a palmful of salt and 2 cups of toasted israeli couscous. boil for 8-10 minutes (or according to package instructions). drain and run cold water over the couscous until it is cool.
place the couscous in a large bowl. add 1 cup of cooked fava beans.
toss in 1 pint of halved cherry or grape tomatoes
add 2 cups of diced persian or english cucumber (peeled to your preference)
make a dressing with 3 tablespoons of freshly squeezed lemon juice and 2 teaspoons of lemon zest
whisk in 1/2 cup of fruity extra virgin olive oil and season with sea salt and pepper. toss the dressing in with the other ingredients
add 3 tablespoons thinly sliced mint leaves
and 8 ounces of diced feta (i use a firm, double cream feta from california)
ta da! now off you go.
notes
* serves 6-8
* to toast israeli couscous, place a medium saucepan over medium-high heat. add 2 tablespoons of olive oil. once shimmering, add the couscous. cook for 3 - 4 minutes, stirring frequently, until the couscous is nutty brown in places.
* to cook fava beans, first shell them from the pod, leaving their second shell intact. bring 2 quarts of salted water to a boil. add the fave beans and cook for 2 - 3 minutes, until just tender. immediately drain and place the beans in an ice water bath. gently squeeze or peel the beans from the shell.
* this can be made ahead and refrigerated for up to 4 hours. bring to room temperature before serving.
* my recipe is adapted from jessica bard in fine cooking magazine