Kebabs with Mediterranean Couscous Salad

Let’s keep this short and sweet today. It’s a Friday afternoon in August, the start of one of the last weekends of summer, and I’m sure everyone has plans that involve spending time with friends and family, being outside or hopefully, both.

I don’t need to tell you very much about these kebabs: they’re made with turkey and baked, with lots of cumin and coriander. They’re smoky and spicy and taste good hot or cold. I need to tell you less about this couscous salad, full of lemon and dill (my new fav), with some feta and olives thrown in for good measure. It’s perfect on its own, a refreshingly light lunch or dinner. It takes less than 10 minutes to make, tastes better the next day and travels well.

Seriously, you must make either or both of the components of this meal. Make them this weekend, and enjoy them on a patio or a deck or in a backyard. And then close your eyes and soak up that soon-to-disappear summer sun.

That is all. (I wasn’t kidding when I said short.)

Kebabs with Mediterranean Couscous

For the kebabs:

– 1 pound ground turkey

– 2 tablespoons cumin

– 1 tablespoon coriander powder

– 1 tablespoon garlic powder

– 1/2 teaspoon cayenne

– 1 teaspoon paprika

– 1 teaspoon crushed red pepper

– 1/2 teaspoon dried basil

– 1/2 teaspoon dried oregano

– 1 teaspoon pepper

– 1 teaspoon salt

– 1 egg

1) Preheat the oven to 350°F. Line a baking sheet and spray lightly with oil.

2) In a large bowl, mix all of the ingredients gently until evenly incorporated. Shape into small patties (about 2 tablespoons of the meat mixture per patty) and place on the baking sheet.

3) Bake for 15 minutes, then flip and bake for another 15 minutes, or until the meat is no longer raw in the center of the patty. (You may have to break a patty or two to check for doneness.)

For the couscous salad:

– 1/2 cup Israeli couscous (can substitute regular couscous if desired)

– water, to boil the couscous

– 1/4 cup fresh dill, chopped

– 2 tablespoons lemon juice

– 1/4 cup crumbled feta

– 1/4 cup olives, chopped

1) Cook the couscous according to the directions on the package. Rinse under cold water for 2 minutes once cooked.

2) Toss the rinsed couscous with the dill, lemon juice, feta and olives. Chill for at least 30 minutes before serving.

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