Recipe: Couscous Salad (4)

Not exactly what you're looking for, but close ! :-)

Joe

QUICK COUSCOUS SALAD
2 med. tomatoes (coarsely chopped - 1 3/4 c.)
1 c. ready to cook couscous
1 med. zucchini (julienne)
1/2 c. green pepper (chopped)
4 green onions (1/3 c.)
1/4 c. sliced black olives
2 med. carrots, shredded
1/2 c. thin sliced radishes
1/3 c. salad oil
1/4 tsp. pepper
3 tbsp. white wine vinegar
1 tsp. Dijon mustard
1/2 tsp. dried basil
1/4 tsp. salt
Stir together tomatoes, uncooked couscous, zucchini, carrots, pepper, onions and olives. In screw top jar combine oil, vinegar, mustard, basil, salt and pepper. Cover and shake well. Pour over couscous and toss to coat. Cover and chill. Stir in radishes just before serving.

COUSCOUS AND CHICKPEA SALAD
4 c. cooked couscous
1 c. cooked chickpeas
1/2 c. leeks (thinly sliced and blanched 1 min.)
1/4 c. red radish (sliced in thin rounds and blanched 3 seconds)
1/2 sliced green beans, blanched 2 min.
Several fresh lettuce leaves, washed
Umeboshi-tahini dressing
1 tbsp. chopped parsley
1/4 diced and blanched celery

MOROCCAN CHICKEN & COUSCOUS SALAD
3 c. chicken broth
1 1/2 c. uncooked couscous
1 tbsp. chopped fresh parsley
1/2 tsp. dried thyme
2 tbsp. fresh lemon juice
2 tbsp. olive oil
1 tsp. curry powder (opt.)
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper (opt.)
2 c. snow peas (6 oz.), cooked until crisp-tender
1 1/2 c. diced, cooked chicken
3/4 c. thinly sliced scallion (about 4)
1/2 c. chopped green bell pepper
2 tbsp. raisins or zante currants
1/4 c. toasted almonds or pecans, chopped coarse
1. Bring chicken broth to a boil in a medium-size saucepan. Stir in couscous, parsley and thyme. Remove pan from heat, cover and let stand 5 minutes until broth is absorbed.
2. Meanwhile, in a large bowl whisk the lemon juice, oil, curry powder, black pepper and crushed red pepper. Add cooked couscous and toss to coat.
3. Add snow peas, chicken, scallions, green pepper and raisins. Toss to mix well.
4. Cover and refrigerate at least 1 hour. Sprinkle with nuts just before serving.
Makes 8 cups - 4 servings.

COUSOUS SALAD WITH CURRANTS AND PINE NUTS
2/3 c. currants, dried
3 tbsp. butter, unsalted
1/8 tsp. turmeric
1 1/2 c. chicken stock
1 1/2 c. couscous
1 1/2 celery, diced
Salt
Pepper
1/3 c. green onion, thinly sliced
1/3 c. pine nuts, lightly toasted
1/4 c. parsley, fresh, minced
1/4 c. lemon juice
1/4 tsp. ground cinnamon
1/2 c. olive oil
Plump currants in water to cover for 15 minutes. Drain and set aside. In large skillet, melt butter with turmeric, stirring over medium heat. Add stock and bring to a boil. Stir in couscous. Cover and remove from heat. Let stand 4 minutes. Transfer couscous to glass bowl, fluffing with a fork. Add celery, currants, green onions, pine nuts and parsley. Toss to mix well. In a small bowl, whisk lemon juice and cinnamon. Add olive oil in a slow, steady drizzle, whisking constantly. Drizzle dressing over salad. Toss to mix. Salt and pepper to taste. Chill thoroughly. This is my favorite alternative to other grains and pasta. Good with grilled chicken. Serves 6.

COUSCOUS SALAD (TABOULLEH)
1/4 c. couscous (dry)
1 bunch parsley, chopped fine
4 tomatoes, chopped fine
1 cucumber, peeled and chopped
1/2 red pepper, chopped fine
1 grated carrot
1/8 c. chopped green onion
10 leaves chopped mint or 1 tsp. dried
20 small green olives, finely chopped
1/4 tsp. dillweed or fresh dill
Salt and pepper to taste
1 1/2 lemon (juice of)
6 tbsp. oil (olive)
2 tbsp. raisins
1 tsp. tamari
Combine ingredients mix well and refrigerate overnight. to serve: mound salad on lettuce leaves (Romaine). Amount of vegetables can vary according to taste.