We planted far too much zucchini this year. Six plants to be exact (fools!), which is a lot for two people (our kids won't touch it). So in truth I've been looking for any reason not to eat zucchini this week, and not to incorporate it into summer salads – which I realize is the opposite approach most people take. But here we are: a very simple corn salad that's fragrant with basil, has a super simple lime-kissed dressing and some salty feta for good measure. I was tempted to add tomatoes or yellow squash but there's also something really nice about just letting a few ingredients really shine. So that's what this salad sets out to do.
When I was a vegetarian, I probably made couscous at least twice a week, mainly because it's so quick and versatile. It takes 10 minutes to cook; you toss in cubed tofu, beans, or roasted vegetables and dinner's done. Now in last week's New York Times Dining Section, they featured a recipe for morning couscous with oranges and dates. After all these years, why didn't I ever think to do a morning couscous? The problem: I found the NYT recipe to be a bit fussy with straining and cheesecloth and steaming...all unnecessary for a quick morning meal, in my opinion. So I spent a few hours in the kitchen and developed my own simpler version of a morning couscous using two of my favorite ingredients: almond and coconut.