She suggested fixing the recipe. And then actually writing the changes down.
Uh. Yeah, why didn't I think of that?
I did. Think of it, that is. I actively chose not to write down my personal changes. I, like most people, only like food that tastes good to me. Unfortunately, not everyone in this world is like me. (Wouldn't that be glorious?! Don't answer that - rhetorical question.) I tell my cooking school students all the time: Food is just like wine. It's only "good" if you like it.
So this is my "good." You'll rarely see me put salt and pepper measurements in my recipes because it's such a matter of personal taste. This salad is tasty just as it is, but it's also really good with farro. Or orzo. Asparagus tips would be nice, or maybe some grilled corn and cilantro instead of olives and basil? Go ahead and tinker. Let me know how it works out for you.
Whole Wheat Pearl Couscous Salad with Feta
Serves 8-10 as a side
Bring a 4 quart pot of water up to the boil. Season the water with the 2 teaspoons of salt. Drop in Israeli couscous and cook according to package directions.
Note: Any longer than 30-45 minutes and the basil and spinach in this recipe will start to wilt. If you're bringing this to a party this summer (and you really should), I suggest assembling the bulk of the salad at home and bringing the spinach and basil in a separate container. Toss it all together when you arrive.