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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Couscous Salad Recipe

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This recipe for Couscous Salad is from The brigan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 cups medium couscous, cooked for 3-4 mins.
1 medium red or yellow pepper, chopped
1/2 to 1/3 snipped, dried apricots
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup dried cherries
1/2 cup roasted sliced almonds
1/2 cup unsalted cashews
2 tablespoons chopped cilantro
2 chopped scallions
1/4 to 1/2 cup unsalted pumpkin seeds
1/2 cup roasted ,unsalted, pistachios
1 med vidalia onion, chopped
mixed salad greens
1/3 cup of chopped can peaches

Salad dressing;
3 parts olive oil, to 1 part balsamic vinegar
roasted garlic to taste
a LITTLE dijon mustard
couple dashes tabasco (optional)
Directions:
Directions:
Toss all ingredients with the exception of nuts in a glass bowl. Cover w/ seran wrap and refridgerate overnight.
the next day mix nuts into couscous, and enjoy.
Personal Notes:
Personal Notes:
For salad dressing, you can use a bottled dressing with a vinegar base.
I don't remember the mixed salad greens in this when I had it, but you could put couscous onto of the greens before serving.

 

 

 

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