Cous Cous Compost Salad (or Cous Cous SaladeΒ Compose)

January  4, 2010
Author Notes

I make a salad for lunch just about every Sunday. The reason: All those lovely bits and pieces of meat, fish, poultry, cheese, vegetables, pasta, grains, beans, and greens in my refrigerator left over from the previous 6 days. I call this my compost salad (for obvious reasons), but a more elegant appellation is salade compose (with the accent over the final e). I usually dress a savory salad with the vinaigrette I already posted on —Leslie_

  • Serves 4-6
  • 4 cups cooked cous cous
  • 1 cup finely chopped red, yellow, green &/or orange bell peppers
  • 1 cup chickpeas, drained
  • 1 cup leftover grilled or roasted beef, lamb, chicken, fish (salmon and tuna are delicious) shredded, chopped, or minced
  • 1 cup finely shredded/chopped salad greens, such as endive, radicchio, treviso, romaine, Boston bib, etc.
  • 1 hard boiled egg, chopped
  • 1 ripe avocado, diced
  • 4-5 radishes, chopped
  • 2-3 anchovies, chopped
  • 2 tablespoons capers, drained
  • 1 celery stalk, chopped
  • 1 fennel stalk, chopped
  • 1 carrot, chopped
  • 2-3 scallions (green and white parts), minced
  • 1/4 cup minced fresh herbs (chives, dill, parsley, cilantro, tarragon, or other herb to suit the mix)
  • 2 tablespoons small olives (nicoise, picholine, etc.)
  • 2 tablespoons OPTIONAL: sunflower seeds or toasted pine nuts
  • 2 tablespoons OPTIONAL: crumbled goat or feta cheese (do not use if including fish as an ingredient)
In This Recipe
  1. Place all the ingredients except the optional seeds/nuts in a large salad bowl, toss to incorporate all the elements, dress with vinaigrette, toss again (sprinkle with seeds/nuts if desired) and serve.
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