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.)
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
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
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.