Cous Cous with Watermelon, Basil & Feta.

I’ve returned from the city where the heat is on to New York City, where the heat also appears to be on.

After a fun-filled weekend of galavanting with my best gal pals and eating and drinking all kinds of South Beach fare, I’ve come home yearning produce. (Apparently, the grapes in the $3.50 happy hour wines at Finnegan’s do not count.)

Yes, Will dropped by. He thought we were great.

Yep, Will dropped by.

And since what happens in Miami stays in Miami (see: bachelorette party), I’ll get straight to the recipe.

Which is chef Frank approved.

Cous Cous with Watermelon, Basil & Feta
Serves 2

Ingredients
1 cup Israeli cous cous
1 lb. seedless watermelon, cut into cubes
1 handful basil leaves, cut en chiffonade
8 oz. feta cheese, cut into small cubes
½ cup sunflower seeds
⅓-½ cup extra-virgin olive oil, however much or as little you like
salt
black pepper, freshly ground

Prepare israeli cous cous according to package directions; toss with watermelon, basil, feta, sunflower seeds, and olive oil; season with salt and pepper.

watermelon_couscous

 

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