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Pat-NoCal

Rec: Couscous Carnivale

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Joined: Dec 9, 2005

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Posted to Thread #1127 at 3:24 pm on Mar 15, 2006

Couscous Carnivale

1-1/2 cups couscous
1/4 tsp salt
3/4 cup chicken stock
3/4 cup apple juice
1 mango, diced small
1 Granny Smith apple, cored and diced small
1 small red bell pepper, diced small
1 small yellow bell pepper, diced small
4 spring onions, thinly sliced, including green tops (Pat's note:I sometimes use red onion)
1/2 cup dried cranberries
1/2 cup chopped macadamia nuts, toasted
1/4 cup chopped parsley, and more for garnish if desired

For dressing:
1/2 cup extra virgin olive oil
1/2 cup mango vinegar, or mango vinaigrette (see below for more options)
1 tbsp honey
Salt and pepper -- to taste

Place couscous and salt in a stainless steel or glass mixing bowl. Place chicken stock and apple juice in a small saucepan and heat to a rolling boil. Alternately, place chicken stock and apple juice in a microwave safe container and microwave on high until boiling rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5 minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely. Combine remaining salad ingredients. Taste and season with salt and pepper. When couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat thoroughly.

Serves 6

*Can use white balsamic vinegar, raspberry vinegar or even just plain apple cider vinegar--adjust with honey to suit your taste.

Source: Charlie from Riki Senn, Executive Chef

Pat's notes: Delicious and easy. I usually use white balsamic vinegar in place of the mango vinegar. Great for potlucks or picnics.


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