Yesterday, I was one of the participants of Happy Valley Culinary Week at South Hills. It was great to meet so many of you that love food, love to cook, love to talk about the bounty of the local foods here in Centre County. And for those of you that enjoyed my samples of couscous salad, here is the recipe.
This recipe is great for summer because it does not contain anything that would spoil during a picnic (in fact, it tastes better when room temperature), and if you can boil water and cut veggies, you CAN make this salad.
The following recipe is a “guideline,” as you can tailor it to adding what you like. Just work with your favorites veggies to get the flavor you desire.
3 cups water
1 and 1/2 cups dry couscous (just can find it in the bulk food section of most grocery or health food stores-or you can buy a 10 ounce box of couscous in the rice section of the grocery store)
1 chopped tomato
3 green onions
1/2 red bell pepper
1/2 cup Crasins or currants
1/4 cup Italian flat-leafed parsley
3 Tablespoons lemon juice
6 Tablespoons olive oil
Salt and Pepper
1/4 teaspoon cumin
1/2 cup pecans or pine nuts (optional)
Chop the tomato, green onions, red pepper and parsley into small pieces. Set aside.
In a small Mason jar, combine the lemon juice and olive oil. Shake to combine. Set aside.
In a medium sized saucepan, heat the water. When it comes to a boil, add the couscous and take the pan off the heat. Let the couscous set about 5 minutes to absorb the water. Fluff with a fork.
Add the veggies, parsley and Craisins or currants. Stir in the cumin and nuts and combine well.
Stir in the lemon juice/olive oil mixture. Salt and pepper to taste.