Monday, April 20th Recipe

With the weather changing, and summer coming, I decided I would post a recipe for lighter fare. The cous cous salad recipe I am posting can be eaten as a light lunch or as a side for dinner. It can be served chilled or at room temperature!

Cous Cous Salad

Ingredients

2 cups Israeli cous cous

4 cups chicken stock

2 carrots, peeled, small diced and blanched

2 tomatoes, skin and seeded removed, small dice

2 scallions, finely sliced

1 red onion, sliced and pickled *see note below

Olive oil, as needed

Salt, as needed

Pepper, as needed

1. Bring the chicken stock to a boil in a sauce pan
2. Put the cous cous in a large bowl
3. When the chicken stock comes to a bowl, pour it over the cous cous
4. Seal the bowl with plastic wrap and let it sit on the counter for 10 minutes
5. Remove the plastic wrap and fluff with a fork
6. Place the bowl in the refrigerator till it is chilled
7. When the cous cous is chilled, add in carrot, tomato, scallion, and pickled red onion
8. Season with salt and pepper and drizzle enough olive oil till the desired consistency is reached. You don't want the cous cous salad to be to dry!

Pickling

Ingredients

1 cup champagne vinegar

½ cup water

¼ cup pickling spices

1. Combine all ingredients in a pot and bring to a boil.
2. Pour the mixture over the onions and let the mixture come to room temperature.
3. You can either refrigerate the onions or use them at this time.