Big Hit Couscous Salad Recipes

Steps:

• Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add shelled peas, and cook for 2 minutes. Transfer to ice-water bath to stop cooking. Drain, and set aside.
• Heat oil in a medium saucepan over medium-high heat. Add onion, red pepper, carrot, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent and carrots are tender, about 5 minutes. Add 1 teaspoon salt and curry powder, and cook for 1 minute more.
• Add 2 1/2 cups water and dried cranberries. Bring to a boil. Stir in couscous and the cooked peas. Cover, and remove from heat; let sit for 5 minutes. Remove cover, and fluff with a fork. Serve immediately.

Steps:

• Cook 1 cup Israeli couscous (or other small pasta or grain) according to package directions; toss with 2 tablespoons olive oil. Meanwhile, prepare Grilled Tomatoes (see recipe). Brush 1/2 head radicchio with oil; grill over high heat, turning occasionally, until lightly charred, 5-8 minutes. Let cool; coarsely chop. Toss with tomatoes, 1/4 thinly sliced small red onion, and couscous; season with salt and pepper. Serve topped with shaved ricotta salata, chopped toasted almonds, and fresh parsley and oregano leaves.

Steps:

• Boil the water and olive oil. When boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with fork into a large bowl to cool.
• Add the chick peas to the bowl.
• Peeled and chop the eggs, add.
• Chop the onion, and add.
• Cut the corn off the cob, add to bowl.
• Chop the broccoli into pieces, ½ inch-ish square, blanch if desired, and add.
• Chop the leaves and top-most stems of the parsley, add.
• Pinch the lower dill stems between your fingers and pull to remove the leaves. Chop the leaves up, and add.
• Mix everything together, sprinkling with the dressing, lemon juice, vinegar, salt and pepper. Now, have a few bites :-) to see if there is enough of each of those, and sprinkle more of whatever you like. I usually do add more of each.
• Chill, if you have time, but this is also great eaten warmish, as soon as it is prepared.
• NOTES:.
• I imagine this dish to be pretty flexible for whatever veggies you have in the fridge, and whatever quantities you want to put inches Also, except for the couscous, feel free not to measure most things, if you are so inclined.
• I wanted to leave the recipe vegetarian, but I sometimes add chicken soup base (or bullion cubes) to the couscous water.
• Add a little more time if you need to cook the eggs or corn.
• Delicious served with garden tomatoes.