Couscous and Cucumber Salad

This is a very quick, easy, and customizable dish. I found the recipe via the NYT, which includes mint. Even without the mint, it’s very refreshing, with a smooth, neutral, and delicate flavor. A really lovely lunch or a welcome side dish that goes with pretty much anything. couscous

•  1/2 cup Pearl Couscous
• 1 Cucumber
• 1 large tomato, or lots of tiny ones
• 2 T red onion, diced
• 1 cup water
• 1/4 cup lemon juice
• 1 – 2 T olive oil
• About 5 sprigs parsley
• salt & pepper

1. Lightly toast couscous in olive oil [enough to coat] over medium high heat, about 5 minutes.

2. Add 1 cup water and a pinch of salt and bring to a boil. Immediately reduce heat, cover, and simmer until 10 minutes, just until tender.

3. Remove from heat, strain if necessary, and pour couscous in large bowl.

4. Chop cucumber, tomatoes, and onion. Add to couscous, along with lemon juice, herbs, and the rest of olive oil. Toss, let breathe, and serve.

Falafel Gyros with Tzatziki Sauce

The garbanzo patties are so savory & delicious they can be eaten on their own, alongside a nice rice dish, or a bright vegetable. They pair nicely with hot flavors, like chili/Sriracha, and cream or yogurt sauces. For a gyro, fill a pita with fresh tomato, onion, lettuce, tzatziki, and falafel.


• 2 cups canned, boiled garbanzo beans, or 1 can, drained
• 1 carrot, grated or minced
• 1 onion, diced
• 2 large garlic cloves, smashed and minced
• 4 – 6 T garbanzo bean flour
• 1/2 tsp each thyme, coriander, cumin
• 1 tsp paprika
• dash pepper, salt

1. Mince or dice vegetables and add to food processor with beans. Add about a teaspoon of water if your device requires liquid.
2. Blend to desired consistency. Bigger pieces of everything will allow you to use less flour, so a mealy mix is actually really good. The blending process is just to crush the beans and to combine the mix, not to liquify. If you find your batter won’t form or stay together in a firm way, add more flour, cornstarch, or similar thickener depending on your budget. (garbanzo bean flour is more expensive than standard flour)
3. Add flour and spices, mix, and refrigerate for about 20 minutes.
4. Heat a little over an inch of your chosen frying oil, preferably vegetable or sunflower. Form dough into rough golf-ball shape and drop in oil. Or, flatten to make patties if that is preferable. Fry on one side a couple minutes, until fully brown. Flip once to brown, and turn on sides for full coverage.

Tzatziki Sauce
• 1/2 cup Greek yogurt
• 1/3 cucumber
• 1 lemon
• thyme
• dill
• cumin, coriander, paprika, salt and pepper to taste

1. Combine ingredients, adding more or less of whatever you like most or least. You can cut the cucumber to whatever consistency you desire-it can be minced, thrown into a food processor, grated, etc.