CRUNCHY COUSCOUS SALAD
"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."
FOR THE SALAD:
2 1/2 cups water
Pinch of salt
1 cup uncooked 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
FOR THE DRESSING:
1 (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
FOR SERVING:
1 head red leaf lettuce, separated into leaves
In a medium-size saucepan, bring the 2 1/2 cups 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.
ABOUT THE AUTHOR:
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.
Makes 8 servings
Adapted from source: Twelve Months of Monastery Salads by Victor-Antoine D'Avila-Latourrette
"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."
FOR THE SALAD:
2 1/2 cups water
Pinch of salt
1 cup uncooked 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
FOR THE DRESSING:
1 (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
FOR SERVING:
1 head red leaf lettuce, separated into leaves
In a medium-size saucepan, bring the 2 1/2 cups 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.
ABOUT THE AUTHOR:
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.
Makes 8 servings
Adapted from source: Twelve Months of Monastery Salads by Victor-Antoine D'Avila-Latourrette
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