- m_poochie Apr 10, 2007 07:40 AM
i want to make a fun cold couscous salad for my lunch box a day before , any ideas ?
my standby - chicken stock, mango chutney, sliced almonds, sliced dried apricots, curry and a pinch of cin. (I'm a sweets person more than savory).
i like lots of fresh herbs in couscous. BIG bunches of slivered mint, parsley and basil. golden raisins, chopped almonds, preserved lemons and green or black olives. i sautee scallions briefly in oil that has cumin, garlic, harissa, ginger and cinnamon. remove the scallions and add to the salad. add lemon juice to that cooking oil for dressing.
poached chicken or shrimp, even tofu, make it feel more like a meal.
i wouldn't dress the salad the day before. it will get very soggy.
I like to buy the near east brand mixes. My favorite is the red lentil and sun dried tomatoes one. I add diced cucumbers, zucchini, tomatoes, red onion, artichokes, basil, feta cheese and a can of drained and rinsed beans (garbanzo work great). This is a weekday staple for dinner in my house.
Houston's makes one that I love - from what I can tell it has the following ingredients:
Maybe some chopped apricots or something?
Maybe some sliced scallions or something onion-y.
I think herbs & nuts are a sure thing - give it some spice & some crunch.
Pesto, dates (or other dried fruit chopped small), toasted pine nuts, cherry tomatoes if in season.
My favorite couscous salad has olives, feta, lots of chopped mint, lemon zest and I dress it with an olive oil and lemon juice vinaigrette. It's bright, tangy and good enough to eat as a main course.
i love couscous with chopped veggies ( peppers, carrots, cucumbers, etc) and a bit of crumbled feta cheese. add a little olive oil and some salt and pepper to that. its delicious, and healthy!
i also like couscous with dried cranberries, pine nuts, artichoke hearts, and kalamata olives
Try this, I eat it by the tub...add cumin, a little tumeric, s&p, raisins or currants, toasted pine nuts and chopped parsley, then toss with balsamic vinaigrette (balsamic, dijon, s&p, honey & oil)... if the cous cous is still warm when you do this it will absorb the flavours well.