Market inspired summer salad- my own recipe (but I am digging the 3 cookbooks I picked up on the cookbook swap at East Goshen Farmers’ Market last week)

Anyway farmers market summer couscous salad:I cooked 1 cup of plain couscous according to directions with sea salt, garlic powder and olive oil to taste.

When cooled and fluffed I added two diced medium tomatoes from Thornbury Farm, I diced red/purple lollipop onion from Sunny Slope, minced herbs from plants I bought and planted in my garden from the East Goshen Farmers’ Market (mostly from Brogue Hydroponics) – 1/3 cup chopped mint, 1/3 cup chopped flat leaf parsley.  Then I added 1/3 cup chopped cilantro, zest of one lemon, juice of one lemon, a little more olive oil, wine vinegar to taste, adjusted salt and added fresh cracked pepper.

Toss in refrigerator covered and serve cold

YUM!