I grew up falling in love with my mom’s cucumbers and vinegar. It was a tangy addition to many a summertime meal at my childhood home. After I married my husband, I discovered his family’s version of cucumbers and they were delicious too. He grew up with more of a sugar syrup-vinegar version while I grew up with onions and vinegar but no sugar. Either method is a winner in my book. After noshing on these crisp slices all summer long, it was time for a change.

I adapted a recipe that I had developed for the Kansas City Star’s Eating for Life column. I left out the red pepper flakes, added srircha sauce and increased the amount of pasta like pearls in order to please our teenager….voila! Perfect for summer lunches or to accompany burgers from the grill. This version may not be as healthy as the original recipe, but it works and my family will devour it without complaints and still reap the benefits of eating fresh vegetables. This works for me!

Thankfully, my mom has been blessed with a group of wonderful caretakers that help her give my dad top notch care. One has a bountiful garden and he has graciously shared tomatoes, cucumbers, basil plants and potatoes (thank you Al)with my mom. My mom, in turn gifted me some of the cucumbers….win/win for all.

Here is a new spin on an old favorite. Enjoy!

Spicy Cucumber Salad

Makes 4 to 6 servings

1/3 cup rice vinegar
1 tablespoon granulated sugar
1 teaspoon srircha sauce or more to your taste
Salt and pepper to taste
1 cup cooked Israeli Couscous
1 large cucumber, unpeeled, seeded and cut into 1/2-inch cubes
2 tablespoons chopped, fresh cilantro
3 to 4 tablespoons coarsely chopped roasted peanuts

Combine vinegar and sugar in a small microwave safe bowl. Microwave on High power for 20 seconds. Remove from microwave and add srircha sauce, salt and pepper to taste. Stir until sugar is completely dissolved. Set aside and allow to cool.

In a medium bowl, combine couscous, cucumber and cilantro. Pour vinegar mixture over cucumbers. Stir gently to blend. Refrigerate for at least 30 minutes for the flavors to infuse. Serve salad cold or at room temperature with peanuts sprinkled on top.

Tip: Do not sprinkle with peanut until just before serving.

Israeli Couscous is sometimes labeled pearl couscous or called maftoul. Follow the directions on the package for cooking instructions.