I have an herb garden!
Two clay pots, filled with soil, and plants actually growing from them. This is a huge achievement for me. To be fair, I haven’t actually watered them yet; Jackson’s nanny usually waters them, but these two little plants live with me, so I’m calling them mine;) Cilantro and basil…yum!
And since I have this beautiful herb garden, I’m now cooking with fresh herbs. I’m adding parsley and oregano next, but in the mean time, here’s one of my favorite recipes made with basil.
- 2 cups of couscous
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- 1 can of chickpeas
- 1 red bell pepper, chopped
- 1 cucumber, chopped
- 1 tomato, chopped
- 1/2 red onion, diced
- 6 ounces of feta or blue cheese, crumbled
- 1 lemon, juiced
- 1/2 cup of basil, finely diced
- Salt and pepper to taste
- Cook couscous according to the instructions on the box, adding one tablespoon of olive oil and 1 teaspoon of salt to the water.
- Allow couscous to cool for 5 minutes.
- In a large bowl mix coucous, vegetables, and cheese together. Add the remaining olive oil, lemon juice, basil, and salt and pepper to taste.
- Can be served chilled or at room temperature.
This recipe is perfect as a main dish (I just had it for lunch today) or paired with a light protein, like fish or chicken. Because it’s super easy to make and can be made in advance, I’ve served it for parties as well, and it’s always a big hit.
Do you have an herb garden?