Salad Recipes – Couscous Salad
Couscous is small pasta made from durum (semolina) wheat. The ground durum flour is moistened and rolled into small balls and then coated with additional flour.
Being a versatile grain it can be paired with most ingredients and used almost in any recipe, from salads to stews and as a rice replacement etc.
There are different theories to the origin of couscous some historians believe it to be of
East Africa while others claim its origin to China.
By the 11th century couscous became a staple of the Mediterranean and Arab region. The expansion of couscous continued during the 20th century to various European countries and especially France. In fact, research reveals couscous is the second most preferred dish of France.
Ingredients:
1 cup – Couscous
1 1/2 cup – Boiling water
3 tbsp – Olive oil
3 tbsp – Lemon juice
1/2 tsp – Garlic minced
1 tbsp – Water
Pepper to taste
2 tbsp – Cranberries dried
1/2 cup – Peas
1/2 cup – Green onion thinly sliced
1/2 cup - Bell pepper minced
1/4 cup – Carrot finely diced
1/4 cup – Cucumber finely diced
1/4 cup – Parsley finely chopped
3/4 cup – Lettuce leaves
Salt to taste
Method:
In a pan combine the couscous with 1/2 tsp salt and boiling water.
Cover tightly and let stand until all the liquid has been absorbed.
Uncover the couscous and let it cool.
In a small bowl, whisk olive oil, lemon juice, garlic, salt, water and pepper until blended.
Add the vegetables and the dressing (leaving 1 tbsp aside) to the cooled couscous. Toss to mix.
Place the lettuce and cranberries in a separate bowl. Add the remaining dressing adn toss.
Place the couscous mix in bowls and top with equal amount of lettuce and serve.