Stuffed Cabbage Leaves and Israeli Couscous salad was on the dinner menu in Israel.
The meat and rice filled cabbage leaves was substantial in itself , but the couscous salad hit the spot as the temps hit the high 90's. Refreshing diced cucumber from the garden, scallions and red peppers gave it sufficient crunch and dill was the herb of choice instead of the standard parsley. What makes it great is how easy it is. Shake up some extra virgin olive oil, a dash of lemon juice / red vinegar , salt and pepper and you are ready to go.
A hop skip and a jump and we are in Japan tomorrow for some sinful Tempura and Teriyaki chicken.
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