Big Hit Couscous Salad
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 1⁄4 cups water
- 2 tablespoons olive oil
- 1 1⁄2 cups whole wheat couscous
- 1 (15 ounce) can chickpeas, drained
- 3 hard-boiled eggs
- 1⁄4 vidalia onion
- 2 ears cooked corn on the cob
- 2 stalks broccoli, peeled and bottom pared
- 1⁄2 bunch fresh curly-leaf parsley
- 1⁄4 bunch dill
- 1⁄4 cup prepared Italian dressing
- 1⁄2 lemon, juice of
- 2 tablespoons red wine vinegar
- salt and pepper
directions
- Boil the water and olive oil. When boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with fork into a large bowl to cool.
- Add the chick peas to the bowl.
- Peeled and chop the eggs, add.
- Chop the onion, and add.
- Cut the corn off the cob, add to bowl.
- Chop the broccoli into pieces, ½ inch-ish square, blanch if desired, and add.
- Chop the leaves and top-most stems of the parsley, add.
- Pinch the lower dill stems between your fingers and pull to remove the leaves. Chop the leaves up, and add.
- Mix everything together, sprinkling with the dressing, lemon juice, vinegar, salt and pepper. Now, have a few bites :-) to see if there is enough of each of those, and sprinkle more of whatever you like. I usually do add more of each.
- Chill, if you have time, but this is also great eaten warmish, as soon as it is prepared.
-
NOTES:
- I imagine this dish to be pretty flexible for whatever veggies you have in the fridge, and whatever quantities you want to put inches Also, except for the couscous, feel free not to measure most things, if you are so inclined.
- I wanted to leave the recipe vegetarian, but I sometimes add chicken soup base (or bullion cubes) to the couscous water.
- Add a little more time if you need to cook the eggs or corn.
- Delicious served with garden tomatoes.
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RECIPE SUBMITTED BY
Hi~
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<br>First question ? who?s Dorie? Well, she's my mother, and I love her dearly, though she had little to do with my interest in food. See, I just had to come up with a Zaar name, and my little-used ebay moniker popped into my head.
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<br>I love the 'Zaar and find so much inspiration from the recipies and the friendly community. I love to read recipes and cook, and I am often "creating" dishes. Sometimes I read a bunch of recipes about whatever I have in mind, and do things the way I think I would like them. Unfortunately, I usually don't measure, which is too bad, because they often come out great, and I would like to share them. Now that I am hanging out around the 'Zaar, I expect to be measuring more!
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<br>About reviews - I often don't follow recipes exactly. I look forward to writing about my experience/alterations, though I might not give a rating if my "altered" experience is not a fair assessment of the original recipe. I often find the star rankings difficult, but on the new Zaar, they seem to be assigned values, so I plan to use them. And, I want to add how helpful I have found other peoples reviews - I always read them when available. That's what makes this site so helpful! (Second besides the community.)
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<br>I'll write more about myself some day, and my wonderful relationship with food.
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<br>OK - it's someday - 2 things come to mind.
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<br>My favorite way to spend my birthday is to cook and invite people over (if only the house would clean itself - I don't have TIME for that!)
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<br>I like Cook's Illustrated, and often refer to that while cooking. Sort of like my cooking bible, the first place I look, as a reference. Although, I do not think they are the final word in things. Hey - and now, the Zaar is the first place I usually look :-)
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<br>Another is that I like to eat everything, but I generally (doesn't that mean >50%) cook healthy. So far, this has meant looking for whole grain recipes, or taking other recipes and making them whole grain. Sometimes with mixed results.
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<br>Various musings:
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<br>I'd like to write a cookbook (and get rich from it, too.) I bet lots of people here feel that way. Truthfully, it sounds like a LOT of work. Especially as I am too lazy to measure things. LOL
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<br>I found a pet peeve - incremental product downsizing! Wreaks havok with recipes, and it is so cheap and annoying to destroy standards.
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<br>Here is another peeve: the variable heat (capsaiasin?) in jalapenos! Why are some so hot, and the next one is so mild??? It is so hard to control the heat in dishes that way. Just can't tell from the outside. Well, Grrr...
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<br>AND I SPEND WAY TOO MUCH TIME ON THE 'ZAAR! :-)
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<br>I played Pick-a-Chef Fall '06, and now I get to display these fun banners!
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