Couscous Salad

This salad is great for summer picnics and barbecues. When we are invited to a friend’s dinner party or backyard gathering, this is the first thing I want to take if I haven’t already that season. It’s my go-to when it’s warm outside because it requires the least amount of cooking on the stove. The ingredients can vary based on what’s available in the backyard garden and/or farmer’s market. The general idea of this salad is to add the freshest vegetables with flavored oil and fresh herbs. (and cheese if you want it.)

Couscous is small, round pasta made from semolina. It’s traditionally used in North African and Middle Eastern cuisine. In the recent years it's gained popularity in Western foods. I always refer to couscous as the Italians’ pasta, the Chinese and Indians’ rice or the South Americans’ potatoes. It’s great for braised meats with jus or curries. Another words, it’s perfect for mopping up (meat) juices. And having said all that, I am sharing a recipe for a salad. Go figure.

Couscous Salad

Ingredients

1/2 cup Couscous
1/2 cup Chicken or Vegetable stock, homemade
1 tablespoon olive oil
1 medium zucchini or summer squash, diced
1 garlic, minced
2 sprigs of rosemary, removed from stem and chopped
Juice of 1/2 of lemon
extra virgin olive oil, or walnut, truffle, sesame oil
Kosher Salt & freshly ground Black pepper

Prepare the couscous according to the directions on the box. Or bring stock to boil in a 1 quart saucepan on high heat. When stock comes to rolling boil, add couscous, cover the saucepan and remove from heat. Allow the couscous to cook, covered for 6 minutes. In the meantime, heat olive oil in a skillet on medium heat. Add minced garlic and cook for 20 seconds or until lightly browned on the edges. Remove the garlic with a slotted spoon and set aside. Increase the heat to medium high on the skillet, add diced zucchini to the olive oil, stir and cook for 3- 5 minutes or until browned on the edges. (At this time add 8 halved cherry tomatoes or 1/4 cup diced red onions, if using). Remove the zucchini from the pan and set aside with the garlic.

After the 6 minutes, fluff up the couscous with a fork. Make sure to break up all the lumps.

In a mixing bowl, combine couscous, zucchini (and other vegetables if using), garlic, and chopped rosemary. Squeeze in lemon juice and incorporate flavored oil, mix to combine. (Stir in feta cheese for a tangy, creamy component of the salad.) Season with salt and pepper.

Poached chicken, sliced into strips can be added with the seasonings to make a hearty main course salad.

Yields 4 side course servings or 2 main course servings