See Also: Cooking Club · Pasta · Side Dishes
Olive Oil Drizzled Couscous Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a very open-ended recipe, just add whatever vegetables you have on hand. Provide extra virgin olive oil in a small bowl or dish so people can drizzle it over their servings. A nice way to teach family and guests about "olive oil tastings".
2 cups boiling water or vegetable, beef, or chicken stock
1 1/2 cups couscous
1/4 cup extra-virgin olive oil
1/4 cup lemon juice and the zest of the lemon
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
1 tomato, diced
1 small green or red pepper, diced
1/2 onion, diced (or 2 - 3 green onions sliced)
3-4 sprigs fresh parsley, snipped
1/2 - 3/4 cup cooked chicken breast, diced...or use cooked baby shrimp, etc. etc. etc...
fresh green lettuce or romaine
extra virgin olive oil for serving (use 2 different ones for a comparison)
sprinkles of semi-coarse black or coral sea salt for serving
Bring the water or stock to a full boil and then add the couscous, olive oil, zest, lemon juice, salt, and pepper. Stir well. Remove from heat, cover and allow to stand 5-6 minutes, or even several hours. Fluff with a fork and add the tomato, bell pepper, onion, parsley and shrimp or chicken. Serve on lettuce leaves. Provide olive oil in small glass cups or pitchers. Allow diners to drizzle oil over the salad and sprinkle with black or coral sea salt.
Recipe created 1997-02-10.
