Couscous Salad
Recipe: Couscous Salad
From: Quick Cuisine by Anne Clark, with comments by Cel's friend Maggie
Serves: 6-8
1 c. water or chicken stock
1 c. couscous
1/8 tsp. salt
2 serrano chiles, seeded and minced
2 small tomatoes, seeded and chopped
2 zucchini, finely chopped, shredded, or thinly sliced
5 scallions with greens, minced
2 cloves garlic, mashed to a paste with a little olive oil
2 Tbsp. chopped fresh basil
1/2 c. chopped fresh cilantro
1/2 c. chopped fresh mint
2 Tbsp. wine vinegar
1/3 c. virgin olive oil
freshly ground black pepper
3 oz. goat or feta cheese
Boil the water/stock and pour over the couscous with the salt in a large bowl; stir and cover. Let stand for 5 to 8 minutes, or until all the liquid has been absorbed.
Add all the chopped vegetables (or fruit, etc. if doing a variation), herbs, vinegar and oil and pepper to taste to the warm couscous and toss together to mix well. Chill for at least 10 minutes before serving. Put on a platter and sprinkle with crumbled goat cheese or feta.
Notes:
Maggie who gave me the recipe says: This can be made up to 24 hours ahead. It also works very well at room temperature, which makes it good for pot luck dinners.
The herbs can be dried; if so, reconstitute them in olive oil before adding to the salad. [I would say just hydrate them by putting in with the couscous and salt in the first step - Cel] You can also add just about any dried fruit and even nuts, or different veggies, such as parboiled baby carrots, sliced or chopped, or chopped fresh asparagus that has only been lightly steamed. If you prefer non-spicy dishes, you can use a finely diced yellow bell pepper instead of the chiles.
From: Quick Cuisine by Anne Clark, with comments by Cel's friend Maggie
Serves: 6-8
1 c. water or chicken stock
1 c. couscous
1/8 tsp. salt
2 serrano chiles, seeded and minced
2 small tomatoes, seeded and chopped
2 zucchini, finely chopped, shredded, or thinly sliced
5 scallions with greens, minced
2 cloves garlic, mashed to a paste with a little olive oil
2 Tbsp. chopped fresh basil
1/2 c. chopped fresh cilantro
1/2 c. chopped fresh mint
2 Tbsp. wine vinegar
1/3 c. virgin olive oil
freshly ground black pepper
3 oz. goat or feta cheese
Boil the water/stock and pour over the couscous with the salt in a large bowl; stir and cover. Let stand for 5 to 8 minutes, or until all the liquid has been absorbed.
Add all the chopped vegetables (or fruit, etc. if doing a variation), herbs, vinegar and oil and pepper to taste to the warm couscous and toss together to mix well. Chill for at least 10 minutes before serving. Put on a platter and sprinkle with crumbled goat cheese or feta.
Notes:
Maggie who gave me the recipe says: This can be made up to 24 hours ahead. It also works very well at room temperature, which makes it good for pot luck dinners.
The herbs can be dried; if so, reconstitute them in olive oil before adding to the salad. [I would say just hydrate them by putting in with the couscous and salt in the first step - Cel] You can also add just about any dried fruit and even nuts, or different veggies, such as parboiled baby carrots, sliced or chopped, or chopped fresh asparagus that has only been lightly steamed. If you prefer non-spicy dishes, you can use a finely diced yellow bell pepper instead of the chiles.