Cous-Cous Salad With Blue Cheese

Submitted by mommymakeit4u

"This salad does well when it�s 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 don�t want blue cheese feel free to substitute a different tangy cheese, or dried currants work well if you don�t 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"

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 1 salad
• Serves: 4

ingredients

• 1 (10 ounce) box plain 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

directions

1. Prepare cous-cous according to package directions.
2. In a small bowl whisk together olive oil, vinegar, lemon zest and lemon juice. Set aside.
3. 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.
4. Add dressing and mix until salad is completely coated with dressing.
5. Add 2 pinches of salt, or more, to taste.
6. Serve warm or at room temperature. Can be stored, covered with plastic, in the fridge.