NomEatNom - Cucumber and Gorgonzola Couscous Salad

This salad is exactly what you need on a busy weeknight!

After all, it features my beloved couscous — the champion of last-minute cooking!

Returning to work after a full week off has left me ragged and in desperate need of tasty simplicity.

This fit the bill perfectly.

Plus, not only does this make a simple, quick, and easy dinner, but I imagine the leftovers would make a superb packed lunch, too! (I have to imagine because you don’t get leftovers with a hubby like mine!)

So, what are you waiting for?? Go grab your salad bowl, and dinner will be ready in a flash! 🙂

Cucumber and Gorgonzola Couscous Salad
(Serves 4 as an entree and 6 as a side dish)

Ingredients:

1 cup uncooked, whole wheat couscous
1 3/4 cups water
1 clove fresh garlic, peeled and halved
1 large cucumber, quartered and chopped
20 Kalamata olives, pitted and chopped
3 oz. chopped sun-dried tomatoes
1 to 2 T dried basil (fresh would be EVEN better, but we were out!)
Pinch of crushed red pepper
Sea salt, according to taste
1 T extra virgin olive oil
Zest and juice of one lemon
2 oz. crumbled Gorgonzola cheese

Bring the water to boil in a medium pot. Add the couscous to the boiling water, cover, and remove from the heat. Allow to set for about five minutes.

Meanwhile, rub the garlic halves on the inside of a large, glass bowl. Add all of the remaining ingredients to the bowl. Stir in the cooked couscous until everything is well-coated and evenly mixed.

Nom away! 🙂