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1. Farfalle and Chickpea Salad

2. Costa Brava Egg and Tuna Filled Tomatoes

3. Crunchy Couscous Salad

Book Description

Br. Victor-Antoine d'Avila-Latourrette is resident monk at Our Lady of the Resurrection Monastery located near Millbrook, New York. He is the author of numerous books, including the best-selling Twelve Months of Monastery Soups and From a Monastery Kitchen.

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Twelve Months of Monastery Salads: 200 Divine Recipes for All Seasons

Authors: Victor-Antoine D'Avila-Latourrette

Date: April 2004

ISBN: 1558322779

Publisher: Harvard Commons Press

Hardcover

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This is an excellent salad to serve at a party or large gathering of friends. It has the added advantage of keeping well so that you can prepare it the day before or several hours ahead of time.

Servings: 8

• Salad

• 2 1/2 cups water

• Pinch of salt

• 1 cup couscous

• 1/2 cup shelled fresh or frozen peas

• 1/3 cup chopped walnuts

• 1/3 cup chopped pecans

• 1/2 cup dark raisins

• 1 medium-size red onion, chopped

• 2 medium-size cucumbers, peeled, seeded, and cubed

• A few fresh mint leaves, finely chopped

• Dressing

• One 8-ounce container (1 cup) plain yogurt

• 2 teaspoons pure maple syrup

• 2 tablespoons fresh lemon juice

• 1 tablespoon Dijon, Meaux, or another French mustard

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cumin

• 1/3 teaspoon ground cinnamon

• Pinch of cayenne pepper

• Salt to taste

• 1 head red leaf lettuce, separated into leaves

1. To make the salad, in a medium-size saucepan, bring the water to a boil. Add the salt, couscous, and peas, return to a boil, and stir well while the water is boiling for 2 to 3 minutes. Remove the pan from the heat, cover, and let stand until all the liquid is absorbed, 15 to 20 minutes.




2. Put the couscous and peas in a deep salad bowl. Add the walnuts, pecans, raisins, onion, cucumbers, and mint and toss gently to mix well.




3. Whisk the dressing ingredients together in a measuring cup or small bowl until smooth. Pour over the salad and mix until everything is well coated. Refrigerate for a couple of hours.




4. Just before serving, arrange the lettuce leaves over a large platter and spread the couscous salad over the top. Serve immediately.

More From This Book:

1. Farfalle and Chickpea Salad

2. Costa Brava Egg and Tuna Filled Tomatoes

3. Crunchy Couscous Salad

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