couscous salad |
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Another winner from the most recent 4th of July picnic. One of the things I love about our picnic is the variety of food. Of course there are always at least a few trays of Spam musubi, but we also have grilled sandwiches, sausages, hummus, spring rolls, fresh fruit and a bunch of new grains-based salads
The more the merrier is how the 4th of July works. This year, a friend of a friend shared this. We traded our BulGoGi recipe for this one. We hope she comes back next year. |
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1 cup couscous
1 cup orange juice 1 can chickpeas (garbanzos), rinsed and drained Fresh tomatoes, diced Fresh cucumbers, peeled, and diced, (Persian, English or Japanese) Sliced green onions Unsalted cashew nuts Golden raisins |
Salad dressing, your choice
Trader Joe's Pear and Gorgonzola is recommended, but not required NOTE ON DRESSING: Steer clear of really creamy ones because these gum up the texture of the couscous. You can also simply use olive oil and the juice of a lemon. |
Boil the cup of orange to juice and pour the couscous into it. Put the lid on the pot, turn the heat off and let it sit for 5 to 10 minutes. Then transfer to a large bowl and work the couscous with a fork loosen it.
Add salad dressing to taste. Then add the raisins. Let the couscous and raisins cool for a bit.Once it is cooled down, adjust the taste with salt and pepper and add the diced tomatoes, cucumbers and green onions. Just before serving sprinkle with cashew nuts.
Add salad dressing to taste. Then add the raisins. Let the couscous and raisins cool for a bit.Once it is cooled down, adjust the taste with salt and pepper and add the diced tomatoes, cucumbers and green onions. Just before serving sprinkle with cashew nuts.