Not potato salad, it's Couscous!

A successful fishing trip resulted in an impromptu dinner for me this evening.  Lime-ginger glazed salmon and Dungeness crab were the main attraction.   My mother's child, I rushed home from work and made this salad, so I wouldn't arrive empty handed. Even though it was blazing hot, says the martyr.

It was a hit, even with three little red-headed stair-step girls.  There are many unfamiliar spices in the recipe as well as raisins.  I didn't notice the kids having seconds but their plates were clean and there no dogs in residence. 

This recipe typically is more colorful but I didn't have a red pepper or a red onion.  I did have yellow summer squash, a green pepper, yellow onion, and flat leaf parsley in my garden.  So that's what I used.

This is really better the next day.

Moroccan Couscous Salad

Takes about 45 minutes of knife work unless you have a mandoline, (thank you Terry.)
Makes 8 sides or 4 main dishes.  It's good piled on pita bread with a dollop of hummus.

1 cup water
1 tsp tumeric
2 tsp ground coriander
2 tsp cumin
1 tsp salt
1 cup uncooked couscous
Zest and juice of two lemons
1/3 cup extra virgin olive oil
Skin of 1 medium zucchini, finely diced
1 red bell pepper, seed and finely diced
1 green bell pepper, seeded and finely diced
1/2 medium red onion, finely diced
1/2 cup currants (or raisins) soaked in hot water for 10 minutes, then drained.
2 TBS chopped flat-leaf parsley


In a small saucepan, combine the above ingredients. Bring to a boil. 

Meanwhile place 1 cup uncooked couscous in a large bowl.  Once the spice mixture has boiled, pour it over the couscous, then mix together with a fork.  Cover the bowl with plastic wrap and let stand 15 minutes or until all the liquid is absorbed.

Use your hands to break up and fluff the couscous, breaking up any clumps.  Add the lemons and zest.  Drizzle the olive oil, then use a fork to mix well.

Add all the vegetables then mix well.  Season with salt.  Cover and refrigerate severals hours to allow the flavors to flend.  Let come to room temperature for serving. 

The salad can be prepared several days in advance.





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