If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
ounces plain cous cous
cup dried cranberries
cup blue cheese, crumbled
cup scallions, finely chopped
cup pecans, roughly chopped
cup good olive oil
cup red wine vinegar
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