Under a Desert Moon Couscous Recipe

May 5, 2009 03:18 PM

Congratulations to all of the “Under a Desert Moon” performers! This show was certainly our best one yet, with resplendent costumes, beautiful performers, and lively audiences.

We’d like to send out a huge thank you to the Greenberg Theater staff, the student volunteer backstage staff, the Sahara Dance faculty and, of course, the dancers and drummers. We all put so much of ourselves into the show, and the results are well worth it.

Every year, Rachel’s mom supplies a fantastic selection of snacks and treats for the performers and staff. And every year, we get requests for her couscous recipe. Now that we have this blog, we’re happy to share. Here it is (scaled down to a more reasonable serving size!):

Under a Desert Moon Couscous

7-oz. box couscous (I like whole wheat)
10-oz. jar of Delallo sun-dried tomato bruschetta topping (or plain sun-dried tomatos in olive oil)
5-oz. jar of roasted red pepper bruschetta topping (or any other bruschetta flavor)
1 - 2 lbs.of small zucchinis chopped small (I don’t measure)
1 fresh lemon
1 bunch of scallions
4-oz. (or more) feta, crumbled
Olive oil to taste or make moister
Salt and pepper to taste

Cook couscous according to directions on box.

While still hot add chopped zucchini (so it will cook a little), then add sun-dried tomato and red pepper bruschetta toppings. Stir in more olive oil or bruschetta topping if needed. Add scallions, lemon juice, salt and pepper.

Chill. Add as much feta as you like to add flavor.

Enjoy!

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