So far, all of the recipes in this blog come from past meals. This one, however, I have just finished making and it is going to be served tonight when we have four guests coming to dinner. It is baking hot in
Fredericksburg (but not the soggy, oppressive heat I remember from my native Louisiana…when people in complain about the summer heat and humidity, I always think; “If they only knew!”) So we are having a cold buffet. Virginia
The Cous Cous salad is going to be one dish of a meal that will also include chicken salad and shrimp salad, served with a Sauvignon Blanc, and followed by a chocolate mousse from our cherished Wegmans. I couldn’t make a better one.
20 ounces of plain Cous Cous
1 tablespoon of olive oil
1 teaspoon of salt
4 cups of water
Put water, oil, and salt in a large pot and bring to a boil
Add Cous Cous, turn off heat and cover.
Let sit for five minutes then uncover and gently fluff with a fork, breaking up all lumps
Empty into a very large bowl.
Then add and mix in:
1 medium zucchini, chopped and blanched in boiling salted water for one minute
6 Campari tomatoes, quartered and seeded (or cherry tomatoes, halved)
½ small jalapeno, finely diced
½ cup of finely chopped fresh herbs: chives, parsley, tarragon, basil and mint
1 can of whole water chestnuts, drained and halved
¼ cup of pine nuts
¼ cup peeled and salted pistachio nuts
¼ cup roughly chopped roasted, salted almonds
Chopped green onion tops
One small sweet red pepper, seeded and minced
Juice of one lemon
¼ teaspoon of freshly ground black pepper
Add extra olive oil if the salad seems too dry
Let chill in fridge for at least four hours.
Serves six as a side dish (I hope)
The finished Cous Cous Salad