With the springy weather this week, it felt like time to make some springy food. Strawberries are reasonably priced again. I decided it would be nice to make some sort of side dish with them. As I wandered through Wegmans, I saw a couple interesting things to include in my creation. Goat’s Milk butter from St. Helen’s Farm in Yorkshire in merry old England caught my eye. Who knew it was a thing? Then I saw Goat Cheese with Apricot and Thyme from Vermont Creamery. Couscous seemed like a good thing to use for the main component of my dish. Let the creating commence!
Couscous with Strawberries and Goat Cheese
Two servings of prepared Couscous, still warm
5-6 chopped strawberries
3 green onions, also chopped
2 tbsp butter
1/3 crumbled goat cheese
- Add the butter to your prepared and still warm couscous and stir until melted.
- Stir in everything else and serve immediately.
This was perfect to me. It was creamy, with a little sweetness from the strawberries and the apricots in the goat cheese and a little savoriness from the green onions. If you don’t have access to the Vermont Creamery Goat Cheese, you can obviously use something else. Add some thyme and maybe even some chopped dried apricots. Dates would be good too.
The verdict? They really liked it a lot! I was surprised that The Spouse not only tried it but went back for seconds. Proof that you can serve food without meat and they will survive! This is very fast to make. Couscous takes five minutes to make, so it’s very easy to throw together for lunch. And I would have no problem eating this warm or cold.
I’m looking forward to trying the other varieties of goat cheese from Vermont Creamery.