While everybody celebrates the end of summer up north, I am basking in the sun. Dreaming of tomatoes, cilantro, and basil. The Farmer’s Markets are about to start bursting with tropical fruits and vegetables, the sun is shining, and it is still difficult to go outside in jeans.

By the looks of it, summer is endless in the Sunshine State! Frequent BBQ’s have me on my toes, waiting for yet another opportunity to burst out one of the billion salad ideas I have. This one is easy, and can be ready in less than ten minutes; including chopping time.

Endless Summer Tomato Couscous

• ½ Cup Israeli Couscous
• 1 cup vegetable broth
• 5-6 cherry tomatoes
• handful of cilantro
• handful of basil
• olive oil

In a small saucepan, heat a teaspoon of olive oil over medium temperature. Add couscous and toast slightly for 3 minutes. Add vegetable broth, and bring to a boil. Cover, and reduce heat low for five minutes. Israeli coucous takes a nit more time to cook that the normal one, but not by much. While couscous is cooking, chop tomatoes, basil, and cilantro. Remove from heat once cooked and add chopped ingredients. Mix in another teaspoon of olive oil, and serve.