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