12 GROUNDCOVER NEWS FOOD Summer couscous salad ELIZABETH BAUMAN Groundcover contributor Ingriedients: 1 c. Moroccan couscous 1 1/2 t. kosher salt, divided 1/4 cup, plus 1 teaspoon olive oil, divided 2 T. lemon juice 1 T. dijon mustard 1 garlic clove, finely chopped 1 pint multi-colored cherry tomatoes, halved (about 1 1/2 cups) 1 cucumber, sliced and quartered (about 1 1/2 cups) 1/3 cup crumbled feta cheese 1/3 cup toasted, chopped walnuts 1/3 cup thinly sliced green onion 1/4 cup chopped Italian parsley 1 T. chopped fresh dill In a large bowl, whisk together the Directions: In a small pot, bring 1 cup of water to a boil. Stir in the couscous and 1 teaspoon of the salt. Remove from the heat, cover, and let sit for five minutes. Add 1 teaspoon of oil and fluff with a fork. Let this cool completely. remaining 1/4 cup of oil, lemon juice, mustard, garlic, and the remaining 1/2 teaspoon of salt. Add the tomatoes, cucumber, feta, walnuts, green onion, and cooled couscous to the dressing and toss to coat. Stir in the parsley and dill. Serve chilled. PUZZLE SOLUTIONS A S T R O S M O M E N T AUGUST 23, 2024 S T O L C O S E H U D A P T O L I V E R A I R L I N E R B A S T E C A R E T H E L I F E O F T H E L A W H O L S T E R E M I T O E D E E R I E C H A T E T W E N D E L L R O Z A D E I D E A S A N I A D D T O F A S T T A G L I N E H A S N O T B E E N L O G I C O R C A P O R T L A N D H O L M E S O N A N I P A U D I E M A I L S S K Y E M Y G O S H
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