Couscous salad

By • January 5, 2010 • 0 Comments



Author Notes: I think it originally came from a newspaper article (New York Times? Chicago Tribune?) by Jane Salzfass Freiman, who wrote recipes for the food processor when it was new. What makes this work is the combination of Mediterranean black olives and dill with the summer vegetables. Of course you can vary the vegs, but green cucumber, red radish and yellow pepper please the eye as well as the taste.magdance

Serves 4 as part of a meal

  • 1 cup couscous (quick-cooking)
  • 1 onion, sliced thin
  • 1 1/4 cup chicken stock or water
  • bunches radishes
  • 1 cucumber
  • 1 splash vinegar
  • 1 teaspoon sugar
  • 1 yellow pepper
  • 1 bunch green onions or chives
  • 1 bunch dill
  • olive oil
  • 2 lemons
  • salt and pepper
  • 15 Greek or Mediterranean olives
  1. In a saucepan fry the sliced onion in 2 T. olive oil until soft.
  2. Add the chicken stock or water to the saucepan and bring to a boil.
  3. Remove the pan from the fire, add the couscous and stir, then cover. Let stand for 5 minutes.
  4. Empty the couscous onto a flat platter and fluff with a fork. Let cool.
  5. Chunk the cucumber, removing seeds if large, and sprinkle with 1 t. each vinegar, salt and sugar. Let stand while you prepare the other vegs.
  6. Slice the radishes and chunk the yellow pepper.
  7. Pit the olives if necessary and chop coarsely.
  8. Chop dill and green parts of onions or chives.
  9. Add all vegs to couscous and toss, adding olive oil, salt and pepper to taste. There should be no dressing sitting at the bottom of the platter. Sprinkle with lemon juice to taste. Refrigerate at least at hour to blend flavors.
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