sunny day couscous salad

We've finally turned the clocks ahead which means summer is on the bend....finally! I, like many others, have been impatiently waiting for warmer weather. While balmy days aren't here just yet, the sun has been making an appearance in Seattle. Anyone who lives here knows that even a glimmer of sunshine gets everyone out of hibernation and onto the trails; which is exactly where I ended up the weekend before last.

Since going for a hike was a last minute idea and stock from our last CSA box was running low, snacks for the trail were in short supply. After scrounging through the pantry and the fridge, I threw together the following salad. Couscous can be eaten cold making it perfect for picnics or hiking. I added zucchini, mushrooms and green onions to this version but honestly, pretty much anything could work! The cashews added a nice crunch and some protein too. Enjoy!

sunny day couscous salad
makes 2 - 3 large servings

1 cup couscous
1 tablespoon butter
1 small zucchini, sliced
4-5 cremini mushrooms, sliced
1-2 green onions, chopped
1/4 cup golden raisins
1/4 cup chopped cashews
salt

Prepare couscous according to package directions. Melt butter in a medium skillet over medium high heat. Add zucchini, mushrooms and green onions. Saute until tender, about 5 minutes. Add vegetables, raisins and chopped cashews to fluffed couscous. Mix to combine. Salt to taste. Allow to cool before serving.