Guest post: Summer cooking with Micaela

Micaela of Dolce Vita doesn't really need an introduction. Everyone in blogland knows her and loves her, am I right? M and I have been friends since her first Christmas ornament swap in 2009. We were paired up and I'm so glad! We have a wonderful friendship and have written each other stacks of long letters over the past few years. I'll be writing her one while I sit beside the lake this week, I'm sure...

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happy summer darling readers of my sweet friend's blog! it's micaela of dolce vita  keeping you company while erin is enjoying the sunshine at the lake (nothing says 'summer' like the word lake, no?)

today i wanted to share one my favorite summer eats. i haven't stopped making it since i first came across the recipe and what i love most about it-- it's such an easy dish to put together. 

lovies, grab your aprons, hit play on some summery music (as i type this i'm listening to a jack johnson cd my twin sister gave me) and let's make israeli couscous salad. 

this is all you'll need (makes 8 servings)

2 cups of Israeli Couscous

2-6 oz containers of Cherry Tomatoes sliced in half 

1 bunch of Basil roughly chopped

8 oz Feta Crumbled

Juice from 2 lemons

1/4 or more Olive Oil

S+P to taste

Cook Israeli Couscous according to package directions. Let it cool to room temperature. While it's cooling, cut up tomatoes and basil. Toss with cherry tomatoes, feta, basil, lemon juice, olive oil. Season to taste with salt and pepper. 

ingredient notes: according to couscous directions, adding salt and butter is optional but what is life without butter? so i added "i can't believe it's not butter" to keep it a little healthier. 

i used yellow & red tomatoes the first time i made this and will grab them when they're in stock. i also use whole wheat couscous and never measure the feta or tomatoes cos we love a lot of both in our household. instead of two lemons, i used one because husband likes things a little less 'lemony' so if you're the same way, it'll still taste just as good with the juice of one lemon. 

terribly easy to make right? and so good. 

for dessert, i suggest a whole bag of unwrapped miniature reeses buttercups. yes, i just said the whole bag.


enjoy lovies!!! and thank-you for letting me be your host today. please do say hi and let me know if you make my favorite summer dish or if you want to tell me about one of yours xo