The unfortunate precursor to the "Flop-show Series" was the Brownie that I made for my husband's birthday in May. I usually plan for an elaborate and interesting cake design <link> especially for birthdays but that particular weekend was just jam-packed with multiple events and appointments leaving me with just enough time to bake some Brownies. Unfortunately it did not come out as well as I expected; it tasted great but I was not satisfied with the texture. I also made my hubby his favorite Mutton curry, which seemed to be much closer to his heart than a cake. It came out well but this time I dint get time to take pictures or get it on the blog.
The next attempt was to post some chicken kebab recipes that I had made for an office potluck lunch but again, since I made these on a busy weeknight, I was left with no time or energy to setup my studio or take any worthwhile pictures for the blog.
During the following long weekend I hoped to compensate with an array of blog-worthy dishes but since I also had to get some urgent Spring cleaning done, I was too drained of energy and the mood to take photos. I think I am a bit demotivated after all these fruitless episodes and need to plan better to get my mojo back.
The recipe that I have here is for a simple salad that is great for summer and tastes great when served chilled. Simple ingredients and flavors but truly refreshing and light!
1 10oz packet/ 2Cups - Couscous
1 pint - GrapeTomatoes
1 - English cucumber, cubed
6 oz - Feta cheese, crumbled
4 tablespoons - Extra Virgin Olive Oil
2 - Lemon
2 Cups - Fresh Parsley, chopped
12 - Mint leaves, chopped
Zest of 1 lemon
Salt to taste
- Cook Couscous as per package directions.
- Stir in olive oil, lemon juice, lemon zest, cherry tomatoes, cucumber, feta cheese, parsley and mint.
- Season with salt and serve chilled
- If you are not a fan of parsley, you can experiment with other herbs you may like. Basil and Cilantro are good options