Monday, March 07, 2011

My kitchen: couscous salad



I was so happy to spot couscous on the pasta shelf at Carrefour. I hadn't seen it before, but hopefully i'll find it the next time. I ended up making it for lunch today right after buying it.



A couple tips that I found worked well after searching recipes online.

1- I toasted the couscous before boiling it, using a touch of olive oil and medium low heat. Stir a couple times or it might burn. This reminded me of how I'd do this with Rice A Roni. After a minute, I'd just add the hot liquid directly in the pot. I used chicken stock today and think it definitely adds a layer of flavor that water doesn't. 1 1/2 cup water/stock to 1 cup couscous. It really does cook in five minutes and look fluffy after stirred up with a fork.



2- Chop up whatever you want to add. I used grape tomatoes, olives and cucumber. If I had some, I'd use sundried tomatoes too.



3- I adapted a recipe I found online from Bon Appetit, June 2006: 1/2 tsp diced garlic, 1 tbs fresh lemon juice, 1 tsp mustard, 1/3 cup olive oil, salt/pepper to taste- stir together to use as a dressing for couscous. I was thinking about using wasabi instead of mustard next time. Drizzle onto couscous and top with veggies. I ate it warm, but could be served as a cold salad too.

Next time I want to try making the box of quinoa that's been in my pantry!

2 comments:

Dave Hodgkinson said...

Red onions and a crapload of flat-leaved parsley. And olive oil.

joanh said...

dave: thanks for commenting. that works too!

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