My favorite recipe of the summer? A Food Network magazine salad recipe that I tore out of the magazine months, maybe even a year, ago.
I was digging around recently, looking for something easy that could fill out a cookout menu when I came across it again.
Yes, the ingredient list looks a little long (but it really isn't). Yes, Israeli couscous sounds exotic (but it really isn't).
Even better? It's not only easy to make, you can do it in advance. You'll end up with leftovers that work great in a lunchbox for several days. You'll have leftover Green Goddess dressing, just begging to be tossed on green salads or drizzled over sliced tomatoes.
It's filling enough that it could be a vegetarian meal if you skip the anchovies in the dressing. (But if you're not a vegetarian, don't skip them: They add a deep but not fishy flavor element to the herbs in the dressing.)
For the grilled vegetables, you could make them one night for salad the next night, or use a grill pan on the stove, which is what I did. Or you could skip that and just saute them in a hot skillet. Versatility: I love that in a recipe.
Seriously, you need to add this one to the lineup for the rest of the summer. The combination of soft Israeli couscous, which has much bigger grains than regular couscous, Green Goddess dressing and grilled vegetables is delicious together, and the taste is lively enough that you won't get bored with the leftovers after one serving.
