Thursday, April 22, 2010

Couscous salad with Lemon Vinaigrette

My camera is broken so I am taking pictures with my phone! I guess it could be worse! My phone actually has a 5.0 mega autofocus . . .I may be the problem, look at the blur! I took 3 years of photograph in high school and absolutely loved it. Now, with a broken camera, I am feelin it could be time to get a new one! With a nice big lense! Lots of megapixels and zoom! Of course my budget isn't going to allow me to go toooo crazy right now, but hmm... birthday's coming soon!
On to the salad! This couscous salad was delicious! I wanted to make it for quit a while and went to my cabinet to get a brand new box out. . . and it was not pretty. Something got at it and I was furious! Couscous isn't cheap here in Maui, not sure about anywhere else? And I was really in the mood for this! It's fast and easy to make, full of vegetables and a yummy lemony vinaigrette to give lots of flavor! I used broccoli the first time, but think crisp blanched green beans would be a better choice. The vegetables still had a little crunch, tang of the feta cheese, sweetness from the cranberries and crunch from the almonds. Soooo yummy! I think I'll go make some more!

Couscous Salad with Lemon Vinaigrette

1 cup plain couscous
1 cup chicken or vegetable stock
1 zucchini, diced
1 shallot, minced
1 clove garlic, minced
about 1 cup fresh diced tomatoes
1/2 lb. blanched green beans, cut in half or thirds
feta cheese, as desired
1/4 c sliced almonds
1/4 c dried cranberries
fresh parsley


1/4 t salt
1/4 t black pepper
pinch cayenne
green onion, optional
2 T lemon juice
1 T olive oil
1/2 clove garlic or garlic powder

Bring the stock of choice to a boil. Turn off the heat, add the couscous and cover. Heat oil in a skillet over medium heat. Add shallot and cook until soft. Add garlic. Cook 30 seconds. Add zucchini and cook until tender-crisp, about 5 minutes. Add green beans. Toss to coat with shallot and garlic.
Once couscous has absorbed all the liquid fluff with a fork. Add the vegetables. Combine all the ingredients for the vinaigrette. Pour over the couscous. Toss with a fork so all the couscous and vegetables absorb the vinaigrette. Add the almonds, cheese, cranberries, and parsley. Toss once more. Serve at room temperature or cold!



Mary said...

What a lovely salad. I'll be making it as soon as the weather warms a bit. I hope you are having a wonderful day. Blessings...Mary

Keri said...

A woman after my own heart. I'm the salad maker for all family and friend occasions. This one's going on my list because I know everyone will love it. I'm following.

Hope you'll stop in on my sandwich blog some time, we can always use another pair of gourmet eyes. Keri