Thursday, May 16, 2013

couscous salad


This might be my family's ultimate recipe, and I've made it dozens of times, but I've never blogged it because I never remember to take a photo (as with everything else that languishes in draft posts). The other day, however, I had the terrifying experience of realizing that I'd somehow lost the recipe (or perhaps Gmail couldn't resist swallowing it). Luckily, I'd shared it around to a bunch of friends and one of them was able to swoop in and save me. Be warned: this recipe makes a party-sized quantity of food.

Mediterranean Couscous Salad

2 cups vegetable broth
1 1/2 cups Moroccan-style couscous
1 large tomato, chopped and drained*
1/3 cup minced green onions
1/3 cup minced black olives
1/2 cup chopped cilantro
1/2 cup crumbled feta**
1 cup toasted pine nuts
1/3 cup lemon juice
2/3 cup olive oil
pepper to taste

Bring the broth to a boil, stir in couscous. Remove from the heat and let sit for five minutes. Stir and transfer to a large bowl. Let it cool while you chop the vegetables.

Add the onions, olives, cilantro, and pine nuts. Whisk together the lemon juice and olive oil and pour over the couscous, then mix through with a large spoon. Add the feta and pine nuts and mix again. Let the salad sit for an hour (or overnight) in the fridge. Serve with pita. Or a big spoon.

* I'm not a fan of raw tomatoes, so I usually use a red bell pepper or sun-dried tomatoes.
** Totally optional. If you leave it out (and are careful with your vegetable broth), this dish is vegan. You can also leave it on the side for people to add to their own plates.

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