Serves a Crowd
Toasted Couscous Spring Onion Salad
- Serves 2
Author Notes
I adore onions - most stinky foods as a matter of fact. This variety (they look like giant scallions with a plump root end) are so bright and not-too-intense (but still oniony) that I'm having a fling with them this week.
And couscous? They might be the simplest grain in the world to cook. You just put them in a bowl, cover with boiling water and wait ten minutes. Done. Sometimes (and this is one of those times) I toast the couscous in a pan to make them more flavorful (as opposed to just taking on the flavors around them, which is what they really excel at).
I fried up some onion slices and lemon rind in the olive oil that I eventually used for the dressing. Worth it for the onion, skip the lemon rind - cool idea but kind of bitter. I shredded leftover rotisserie chicken to give this heft and protein and added chopped parsley for herbaciousness. This is so fresh and good and satisfying. I think I could eat it every day. —Laurie
Ingredients
- Toasted Couscous Salad with Spring Onions and Chicken
-
1 cup
plain or whole-wheat couscous (or a mix of half and half)
-
1/2 cup
spring onions
-
3 tablespoons
fresh chopped parsley
-
1/4 cup
extra virgin olive oil
-
3 tablespoons
fresh lemon juice
-
1 teaspoon
kosher salt
-
1/4 teaspoon
black pepper
-
1 cup
shredded cooked chicken (i.e., from purchased rotisserie style)
- Crispy Fried Onions (optional)
-
3 tablespoons
thinly sliced spring onions (white and light green parts)
-
4 tablespoons
extra virgin olive oil
-
Pinch
Kosher salt
Directions
- Heat heavy dry skillet over medium heat. Add couscous and cook, shaking gently, until lightly brown (about 5 minutes). Pour into a heatproof bowl and pour 1¼ cups of boiling water over (until it just covers the couscous). Cover (I use a plate) and leave alone for 10 minutes. Meanwhile, slice white and light green part of onion and chop parsley. Shred the chicken with two forks (or clean fingers). Uncover and fluff couscous grains with a fork. Add onions, parsley, chicken, lemon juice, olive oil, salt and pepper. Stir well to combine. Top with fried onion slices if using. Tastes best at room temperature or you can keep it in the refrigerator for a day or two.
- Heat olive oil in your smallest pan over medium-high heat. When hot, add the onion slices and cook until deep brown (less than a minute). Remove to a plate lined with a paper towel. Use oil in pan to drizzle on top of salad.
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