I make this every few weeks & it's one of my staple foods now. If you can eat wheat, you are in luck!
FLUFFY COUSCOUS – Serves 6+ - Cook time: 15 minutes
• 1.5 cups uncooked couscous (I use Trader Joe's)
• 2 cups boiling water
• 1 teaspoon salt
• 1 Tablespoon Extra Virgin Olive Oil (optional)
Add salt to boiling water, then the oil if desired. Spread couscous evenly in the bottom of a 9"x9" brownie pan or large casserole dish. Pour water over couscous & cover tightly with plastic wrap. When all the water is absorbed (about 15 minutes), fluff with a fork & add your vegie/fruit ingredients. Prep time: 15 minutes
• 2 green onions finely chopped
• ½ to ¾ red bell pepper seeded & diced
• 2-3 celery stalks, diced
• 2 carrots, grated
• ½ cup assorted dried fruit: dried apricots, cranberries, golden raisins, candied ginger, or a mixture – dice into small pieces after chilling - it helps.
• ½ cup finely chopped fresh parsley or celantro
• ½ cup finely shredded red or green cabbage - optional
Dressing:
• Juice of one lemon
• ½ cup seasoned rice vinegar
• 1-1/2 Tablespoons olive oil
• 2 teaspoons curry powder
• ½ teaspoon ground ginger
Mix in feta cheese, grilled chicken, diced crisp apples, walnuts, whatever strikes your fancy. I generally use cranberries & celantro, and rarely add cabbage. I also soak the dried fruit in the dressing before adding, really adds tang. Use whatever vegies you like, it'll be a fun experiment. Enjoy!
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Goldilocks
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Colorful Couscous Salad
