Thursday, September 06, 2012

Cougar Couscous

Yesterday was our annual Fall Carnival at school. Sadly, it had to be held indoors due to inclement weather, but a fun time was still had by all. I particularly appreciated the lunch that was provided by the kitchen staff, especially the simple couscous salad that they served. Here's my recreation of it which we are having for dinner tonight. The only differences were that I used Israeli (pearl) couscous because I had it on hand and added some fresh chopped parsley. GOOD STUFF!

Cougar Couscous Salad
(Note: Clinton Community College's mascot is the cougar. I do not lure young men into middle-aged lair with this dish...though it might work! Tee hee.)

2 1/2 cups water
2 cups Israeli (pearl) couscous*
1/2 large red onion, thinly sliced
1 sweet red pepper, seeded and chopped
1/2 large cucumber, seeded and diced
4 small (or 2 medium) tomatoes, seeded and diced
2 cloves garlic, peeled and minced
6 oz. jar sliced green salad olives (with pimento), drained
1/2 cup bottled vinaigrette (or 1/4 cup red vinegar and 1/4 cup olive oil)
salt and pepper, to taste
1/4 cup fresh parsley, chopped

Bring water to a boil in a medium sauce pan. Add the dry couscous and big pinch of salt. Return to a boil, then reduce heat. Cover and simmer for about ten minutes until all the water is absorbed. Remove from heat and add to a large bowl with the onion, red pepper, cucumber, tomatoes, minced garlic, and olives. Toss everything together with the vinaigrette, season to taste, and add the fresh parsley. Chill for several hours or overnight.

*Of course, you can substitute regular couscous--prepared according to its package instructions.

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