From Our Kitchens: Couscous and creativity

This story was written by Paige McFate, who works at Longleaf Distilling Co., as part of the Melody’s community food column, From Our Kitchens.

I feel like I have been having this kind of food or something like it for most of my life.

I adore cooking and trying out new things — from comfort foods to trying to see what I can make with what I have or going all out to try something new.  

What I enjoy about this couscous salad is that it’s so adaptable. The one Longleaf Distillery is currently serving is light, fresh and comforting. 

This little pasta is mixed with fresh cucumbers and sweet peppers, with brightness from the dill and lemon dressing and a salty creaminess from the feta — an understandably Mediterranean influence.  

But when it comes down to it, it is taking a base starch and putting in what was in the fridge.

I think a lot of people can relate to trying to figure out what you want to eat. The fun and satisfaction of it comes when you take what you have and make something that satisfies and makes your body and heart feel good. 

While this particular dish is not what we would typically call a “struggle meal,” most good food comes from when we have to be creative.  

While one of my favorite things to eat and modify, this dish is not unique. It does what all food does: it gives anyone the ability to create.  

We all have to eat, and being able to express yourself through necessity is a one-of-a-kind thing.

Couscous Salad

— 2 boxes garlic and olive oil couscous*.

— 4 cucumbers, quartered and diced.

— Pint cherry tomatoes, halved.

— Sweet tricolored peppers, diced.

— 1 cup of feta.

— Fresh dill.

— 1/4 bunch of parsley.

— 1/4 cup olive oil.

— 1/4 cup lemon juice.

— Lemon zest.

— 2 tbsp. dijon.

— Garlic.

— Salt and pepper. 

Cook couscous according to box instructions. Cut all veggies while the couscous is cooling.

For the dressing, add lemon, olive oil, zest, crushed garlic, dijon, and salt and pepper. Taste and adjust.

Toss veggies, feta and couscous together, with a little bit of the dressing. Garnish with fresh dill and dressing to taste.

* Use whatever couscous you like; I put the boxed because that is what is quick and accessible.

Paige McFate has lived in Macon for around three years. The Woodstock native works at Longleaf Distilling Co. on Second Street. She credits her grandparents, Fred and Francis, for her love of cooking.