Ramps and Lemony Couscous

Really, when it comes to feeding myself on those days I stay in the apartment and do my reading from here, there's nothing easier than vegetables and some sort of grain (or pretend grain). This recipe came about largely because of what I had lying around in my fridge, and the need to use my last bunch of sprint-time ramps before they went bad. Ramps, being so fleeting, it would have been some kind of sin, I think, to let them go.

There's not a ton to say about this little dish. It was satisfying, fresh tasting and healthy. And I think the lemon zest was a good idea, one that I should probably be using more often. Especially with grains. There's not much more to say about it, really. So here's a little couscous salad to get you through the day.

Ramps and Lemony Couscous

1 bunch ramps
2/3 cup couscous
1 cup water
1/4 teaspoon salt
1 small lemon
Crumbled feta according to how much you want
1 bunch ramps

Add the salt to the water and bring it to a boil. Add the couscous, remove from the heat, give it a stir, then cover and let it sit for 5 minutes.

In the meantime, zest the lemon and set aside. Slice the white parts of the ramps, and keep separate from the greens. Heat up a little oil in a small pan, then saute the white part of the ramps until tender and a bit browned. Add the greens and wilt for a couple of minutes.

Add the lemon zest to the couscous, then fluff with a fork. Fold in the ramps with their greens, along with the feta crumbles. Squeeze some lemon juice over the top to taste, and correct the seasonings, perhaps adding a little more salt and some pepper.