Debra Smith is a real renaissance woman. She and her husband (known only as The Professor) are writers, videographers, photographers, and publishers of the popular SmithBites blog.
In this guest post, Debra tells us how Couscous Salad with Ripe Olives and Roasted Vegetables makes a versatile, simple party side or festive vegetarian main dish. Get the recipe here, then read why Debra thinks this is a Must-Make Recipe for summer:
“We eat a fair amount of salads in our house, and I’m always looking for ways to change them up, to make them more interesting than, say, lettuce, tomato, radish, and cucumbers. Couscous Salad with Ripe Olives and Roasted Vegetables is a great addition to your repertoire.
You can certainly enjoy this salad any time of year—but we especially like to serve it when the weather is warm. It makes a terrific side dish for burgers, hot dogs, chicken, or barbecue, and it’s great all on its own as a meatless main dish.
And because the couscous and grilled vegetables are prepared ahead of time, then cooled, the rest of the salad comes together in under 20 minutes. Simply add a bit of red-wine vinaigrette, fresh herbs, salt, pepper, olives, and capers, and you’ll have one of our favorite ‘Must-Make Recipes’ of the season!”
To see more of Debra’s mouth-watering photos and delicious meal ideas, be sure to visit SmithBites.