Even though it’s technically fall, it has been unforgivingly hot lately. When the weather is sweltering, I don’t want a heavy meal. Thinking about eating pot roast or brisket makes me want to cry. This recipe is a great solution for those too hot/just can’t days when the thought of turning on the oven is just unbearable. It’s also delicious, simple to create, and vegetarian. The fresh mint and basil really make the dish (don’t use dried herbs), and the feta adds a tangy touch that really brings all of the ingredients together. Give this recipe a shot for a satisfying supper that is perfect for any evening, whether it’s 12 degrees or 100.
- 2 ears of corn
- 1 red bell pepper
- 4 large tomatoes, and a handful of small ones
- 1 small tub of feta
- a handful of arugula
- 1 bunch mint
- 1 bunch basil
- 2 cups of couscous
- 2 eggs
Time: 15 minutes
Start by boiling your eggs. There are so many ways to make hardboiled eggs. If you have a way that you like, go for it. If you have no idea how to hard boil an egg, the following is a pretty foolproof method. Put your eggs in a small saucepan, and cover with water, about an inch over the eggs.
Place the saucepan with the eggs on the stovetop, and cover with a lid. Turn the stovetop up to high, and bring the water to boil. Once the water is boiling (you’ll know because there’s a rumbling noise), wait about one minute, and turn the stove off. Keep the eggs covered, and set a timer for ten minutes.
We had some left over couscous from the night before, so we just pulled it out of the refrigerator and put it in a a bowl. If you don’t have left-over-couscous, just follow the instruction on the box of couscous. Usually, it only take about 5-10 minutes to make. Do this at the same time you’re hardboiling your eggs.
While your eggs are hardboiling, chop everything up! Add the couscous, and then add all the chopped ingredients to a large bowl.
Arugula — it adds great nutrients and a peppery bite:
Fresh Mint and Basil — you can use as much or as little as you like. I love fresh herbs!:
Using a big knife (or serrated steak knife), cut the corn off the cob directly into the bowl of deliciousness:
Add the feta (again, you can use as much or as little as you like. I used the whole tub…):
Toss everything together, and admire how lovely it all looks:
At this point in time, your eggs should be done. After the timer buzzes, drain the eggs, and run cold water over them to stop the cooking. When the eggs are cool enough, crack them, and remove the shells.
Using a large spoon, shovel the couscous melange into bowls, and cut the eggs in half. Place the eggs on top of the melange, and you’re done! It should look great, and taste even better!