Couscous Salad
From lanijoy 15 years ago
- 2 minutes to make
- Serves 15
Fantastic for potlucks. I take it because it's such a large recipe that I can keep some at home for myself. Takes forever with all the chopping, but it's worth it. Thanks, Kerry!
Ingredients
- SALAD: shopping list
- 1/8 c. oil shopping list
- 1-14 ounce box of couscous shopping list
- 3-1/2 c. chicken stock, boiling shopping list
- 1-1/2 c. coarsely chopped tomato shopping list
- 1-1/2 c. chopped cucumber (not too small) shopping list
- 3/4 c. chopped red onion shopping list
- 1 to 2 stalks celery, finely chopped shopping list
- 3 to 6 scallions, finely chopped shopping list
- 1/2 to 1 c. chopped fresh parsley shopping list
- 1/4 c. finely chopped fresh mint (opt.) shopping list
- 1 t. finely minced jalapeno (opt.) shopping list
- 3 cloves garlic, minced (or more if you like) shopping list
- juice from 1/2 lemon shopping list
- garbanzos - 1 can, heat to boiling and then drain & discard liquid shopping list
- 1/2 c. sliced black olives shopping list
- 1 t. salt shopping list
- 1/4 t. pepper shopping list
- DRESSING: shopping list
- 1/3 c. red wine vinegar shopping list
- 2/3 c. olive oil shopping list
- 1/4 t. basil (I use 5 big leaves of fresh basil) shopping list
- 1/4 t. dried oregano shopping list
How to make it
- In a big pan or wok, heat oil. Add couscous and stir for a minute or so to coat with oil.
- Pour in stock, cover, and remove from heat for 5 minutes.
- In a medium bowl combine veggies and salt and pepper.
- In another bowl whisk together dressing ingredients.
- Remove cover from cousous and transfer to large bowl; fluff with fork.
- Cool for 30 minutes.
- Mix couscous with veggies and dressing.
- Refrigerate, tossing occastionally.
- Can be made a day or 2 ahead. It "sucks up" dresssing, so add more dressing just before serving if it seems too dry.
People Who Like This Dish 2
- tsehnert Lincoln, NE
- lanijoy Olympia, WA
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