Prep 20 mins
Cook 5 mins
This salad does well when itï¿½s made ahead. It will last stored in the fridge for up to two days and, in fact, tastes a little better if allowed to do so. By resting, the flavors of the dressing are able to mingle and penetrate the grains of cous-cous. This is also a great when served warm or cold, giving you flexibility depending on your menu. Best of all, the flavors are adaptable. If you donï¿½t want blue cheese feel free to substitute a different tangy cheese, or dried currants work well if you donï¿½t have craisins on hand. The point is, have fun with the flavors and rest assured that this will fit all of your side dish needs this summer. From the Naptimechep.com
- 1 (10 ounce) boxplain couscous
- 1 cup craisins (dried cranberries)
- 1 cup blue cheese, crumbled
- 1⁄2 cup scallion
- 3⁄4 cup pecans, roughly chopped
- 1⁄3 cup good olive oil
- 1⁄4 cup red wine vinegar
- 1 teaspoon lemon zest
- 1 lemon, juice of
- kosher salt
- Prepare cous-cous according to package directions.
- In a small bowl whisk together olive oil, vinegar, lemon zest and lemon juice. Set aside.
- Pour prepared cous-cous into a large bowl and fluff with a fork. Add craisins, blue cheese, scallions and pecans. Stir well until completely combined.
- Add dressing and mix until salad is completely coated with dressing.
- Add 2 pinches of salt, or more, to taste.
- Serve warm or at room temperature. Can be stored, covered with plastic, in the fridge.