Post by Amani on Oct 5, 2004 15:09:34 GMT -5
COUSCOUS VEGETABLE SALAD WITH LEMON DRESSING
Excerpted from Pasta Salad: 50 Favorite Recipes
1 package (10 ounces) plain couscous
2 cups chicken broth
1 cup arugula leaves, cut into chiffonade
2 ripe tomatoes, peeled, seeded, and chopped
1 small cucumber, peeled, seeded, and diced
1 carrot, peeled and diced
1/2 cup kalamata olives, pitted and chopped
1/2 red onion, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
Dressing:
3 tablespoons fresh lemon juice
1/2 teaspoon salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1. Cook the couscous according to the directions on the package, using the chicken broth as the liquid. Fluff the couscous with a fork and place it in a large serving bowl. Add the arugula, tomatoes, cucumber, carrot, olives, onion, and parsley. Toss gently but thoroughly.
2. To make the dressing, place the lemon juice in a small bowl. Add the salt and pepper to taste and whisk together. Gradually add the olive oil and whisk until an emulsion forms.
3. Pour the dressing over the couscous mixture and toss gently but thoroughly. Serve immediately, or cover and refrigerate for up to 8 hours. This salad will keep for up to 24 hours, but more dressing may be required, as couscous tends to absorb dressing at a greater rate than other pasta.
Serves 8.
Excerpted from Pasta Salad: 50 Favorite Recipes
1 package (10 ounces) plain couscous
2 cups chicken broth
1 cup arugula leaves, cut into chiffonade
2 ripe tomatoes, peeled, seeded, and chopped
1 small cucumber, peeled, seeded, and diced
1 carrot, peeled and diced
1/2 cup kalamata olives, pitted and chopped
1/2 red onion, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
Dressing:
3 tablespoons fresh lemon juice
1/2 teaspoon salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1. Cook the couscous according to the directions on the package, using the chicken broth as the liquid. Fluff the couscous with a fork and place it in a large serving bowl. Add the arugula, tomatoes, cucumber, carrot, olives, onion, and parsley. Toss gently but thoroughly.
2. To make the dressing, place the lemon juice in a small bowl. Add the salt and pepper to taste and whisk together. Gradually add the olive oil and whisk until an emulsion forms.
3. Pour the dressing over the couscous mixture and toss gently but thoroughly. Serve immediately, or cover and refrigerate for up to 8 hours. This salad will keep for up to 24 hours, but more dressing may be required, as couscous tends to absorb dressing at a greater rate than other pasta.
Serves 8.