Two easy, cool summer salads

I’ve got a couple of summer salads for you this week. The first one uses couscous. A lot of folks think this is a grain, but it’s actually a very small pasta.

Both of these salads are changeable to suit your and your family’s tastes. Add other veggies or take out ingredients you don’t like or don’t have. They’ll still be good. Some fresh mint would be good in both salads.

Quick Chicken Couscous

2-1/2 cups dry couscous

Kosher salt to taste

1/2 tsp freshly-ground black pepper

2 pinches cayenne pepper

1/3 cup and 1/2 tablespoon and 1/2 teaspoon olive oil

2 (8 oz) skinless, boneless chicken breast half

2 tbsp olive oil, or more to taste

1 cup diced red onion

2 cups chicken broth

1 cup diced zucchini

1 cup diced green beans

1 cup diced red bell pepper

1/2 cup thinly-sliced green onions

1 tsp smoked paprika

1 tsp ground turmeric

1/4 cup chopped parsley, or to taste

1/4 cup crumbled feta cheese, or to taste

2 pinch chili flakes

Place couscous in a heatproof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.

Season chicken on both sides with salt.

Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sautéing onions at the same time, for 2 to 3 minutes.

Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2- inch cubes and return to the saucepan.

Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.

When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.

Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

—kwc—

Greek salad is one of my all time favorite salads. I normally think of it as salad greens with all the usual ingredients on top. This method, which I learned from someone from Canada of all places, skips the greens and just uses the cut up ingredients.

Personally I would add some garlic and basil to this recipe, but otherwise it’s good to go for me.

My Big Fat Greek Salad

2 large English cucumbers

2 cups cherry tomatoes

1/4 red onion

1/2 red bell pepper

1/2 cup pitted Kalamata olives

1/2 cup pitted green olives

2 tablespoons minced fresh oregano

Salt and freshly-ground black pepper to taste

1 pinch cayenne pepper, or to taste

1/4 cup red wine vinegar, or to taste

1/3 cup olive oil, or to taste

1 (4 ounce) package feta cheese, diced

1 tsp minced fresh oregano, or to taste

Peel off a few strips of cucumber skin using a peeler, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices.

Meanwhile, cut cherry tomatoes in half. Slice onion very thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.

Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.