Zesty Cannabis Couscous Salad
The Fourth of July is just around the corner. Delicious food is essential when it comes to this festive American holiday. As you begin to plan your menu, a healthy infused side salad might be the perfect addition to any backyard BBQ or casual picnic.
We love this recipe for zesty cannabis couscous salad infused with Lemon Haze. The combination of the lemon juice in the dressing pairs perfectly with Lemon Haze’s high levels of Limonene, delivering flavors and aromas of Meyer lemon and other desirable citrus notes.
Strains that contain Limonene are also a good match for an array of cheeses including Feta, which is one of the highlights of this refreshing dish.
To save time in the kitchen day of, we recommend preparing this recipe the night before the holiday so the couscous has time to cool down and soak in the flavors of the ingredients and infused dressing. Just be sure to fluff the couscous with a fork before serving.
Happy Fourth of July, herb lovers. Enjoy!
Zesty Cannabis Couscous Salad
6 - 8 Servings
Prep: 20 minutes
1 box or 10 ounces of couscous
1/2 cucumber chopped
10 - 12 cherry tomatoes cut in half
3/4 cups crumbled feta
4 tablespoons of raisins
4 tablespoons of sliced almonds
1 tablespoon butter
1 tablespoon chopped fresh parsley
1 teaspoon greek seasoning (we recommend Local Spicery's Hestia Greek Herb Blend)
Salt, to taste
Fresh ground pepper, to taste
**Add meat or additional vegetables for a heartier meal
1 lemon squeezed
3 tablespoons of olive oil
6 - 8 teaspoons of infused CannaOil (see our recipe here)
**Note: 1 teaspoon of cannaoil = 10 milligrams of THC which is recommended serving size for experienced cannabis users. Newbies or lightweights should use with caution and cut serving size in 1/2 or 1/4 of a teaspoon
Cooking Accessories Needed:
Large mixing bowl for couscous ingredients
Small mixing bowl or salad dressing shaker
1. In a medium saucepan, bring 2 cups of water, Greek herb seasoning and butter just to a boil. Stir in the couscous and cover. Remove from heat and let sit for 5 minutes. Remove cover and fluff couscous lightly. Empty into a large mixing bowl and chill for 10 minutes.
2. Once the couscous has cooled, add the sliced almonds, raisins and crumbled feta. Chop the parsley finely, and cut the cucumber and cherry tomatoes into bite size pieces. Add into large mixing bowl.
3. In a separate small dressing bowl, stir in fresh squeezed lemon juice, olive oil, CannaOil, salt and pepper. Whisk together until liquids blend.
4. Add dressing mix into the large mixing bowl and stir together. Cover the bowl with saran wrap and chill over night.
Recommended Wine Pairing
Boutari Assyrtiko Santorini - This classic Greek white wine begins with notes of lemon, grapefruit and fig juice. The bright acidity refreshens the palate and pairs well with a variety of meats, seafood and side salads. This wine is a crowd pleaser on a hot day and an exotic treat to serve your guests. To purchase this wine, click here.
Peace, Love & Cannabis (from Greece!),
The Herb Somm
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