Fresh, local strawberries are unbeatable. These tasted like candy, and my Dad actually thought someone had added sweetener. Nope, just Mother Nature at her finest.
For dinner, I made Couscous with Artichokes, Sun-dried Tomatoes, and Feta. As far as grains go, couscous is one of the healthiest options. With more vitamins than pasta, this semolina-related grain is a smart choice for a light supper. I intended to put spinach in the dish, but unfortunately my mom cleaned out the fridge, including my spinach, minutes before I started cooking. I substituted with cucumbers, though spinach probably would make for better leftovers.
Boil 1 1/4 cups of water with a teaspoon or two of olive oil. Stir in couscous and remove from heat. Let the couscous sit for 5 minutes, then fluff with a fork. (Be sure to check the couscous packaging for any specific cooking notes)
Drain a can of sun-dried tomatoes, then place the tomatoes in a small microwaveable bowl. Submerge the tomatoes in water and heat in the microwave for 3 minutes. Cover the tomatoes for 5 to 10 minutes. Drain and chop.
Stir the tomatoes with couscous, add marinated artichoke hearts with the juice from the jar. Add spinach or cucumbers. Garnish with feta cheese crumbles and black pepper.