Storm Couscous Salad

If you are a big fan of the WNBA, live with a big fan of the WNBA, or happen to live in Seattle, I'm sure you've heard by now that the Seattle Storm won the WNBA championship on Thursday. Congrats, ladies! You had a great season and you earned it.

Other than that it's been a pretty quiet week here. I caught a cold a few days ago and have been fighting it off -- lots of fresh-juiced OJ and other healing tonics from my juicer this week. There's also been lots of naps. And boy, have I learned to appreciate the beauty of the nap in the last few days.

I've been eating a lot soup too, but since we're heading into soup season I don't want to give it all away too soon. Don't worry, there's plenty of soup recipes to come. Today I decided to make something quick and simple so, of course, couscous came to mind. Quinoa would also work well in this salad.

This is a great way to use up a few veggies in your drawer, celebrate with Storm colors (green, red, and yellow), and get over a cold. Salud!


2 cups cooked couscous
1 cucumber, halved, then sliced into thin wedges
1 cup cherry tomatoes, sliced in half
1/2 red onion, sliced
1 cup garbanzo beans
small handful of kalamata olives, sliced in half
Juice from two lemons
About 1/4 cup fresh mint, chopped finely
2 Tbs olive oil

Cook your couscous according to the package directions. Prep your veggies then mix your couscous, cucumbers, tomatoes, onion, garbanzo beans, and olives in a bowl. Mix the lemon juice, olive oil, and mint together then pour over the other ingredients and toss. It's best to allow this to sit in the fridge for a couple of hours to let the flavors meld together.