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Author Notes: This is one of our favorite summer salads for boat trips and cookouts. It was inspired by a similar cold cous-cous salad that I used to buy freshly made at our local farm stand on Martha's Vineyard. One day they were out of it so I decided to give it a go on my own! I make it ahead of time and bring it aboard in a cooler, or put it in a big bowl on a picnic table. I like that I don't have to worry about it spoiling in the heat because there is no mayo. Incidentally, this is an excellent salad to accompany fish (cooked whole or otherwise!) Or, as you can see above, sometimes we eat it on paper plates with our favorite all-beef hot dogs. —Kelsey Banfield
Serves 4-6 servings
- 10 ounces plain cous cous
- 1 cup dried cranberries
- 1 cup blue cheese, crumbled
- 1/2 cup scallions, finely chopped
- 3/4 cup pecans, roughly chopped
- 1/3 cup good olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon lemon zest
- Juice of 1 lemon
- Kosher salt to taste (about 2-3 pinches)
- Prepare cous-cous according to package directions.
- Meanwhile, in a small bowl whisk together olive oil, vinegar, lemon zest and juice. Set aside.
- When cous-cous is ready pour it into a large bowl and fluff with a fork. Add craisins, blue cheese, scallions and pecans. Stir well until completely combined. Finally, add dressing and mix until salad is completely coated. Taste the salad and add 2-3 pinches of salt, or more. This salad can be served warm, at room temperature or chilled right out of the fridge. To store, it should be covered with plastic and placed in a fridge or cooler.
- This recipe was entered in the contest for Your Best Couscous Dish
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