Couscous Salad/With Basil and Pine Nuts
"I think I found this (or a similar one) in a Canadian LIving Magazine. It is a very light salad and wonderful in the summer. We enjoy it for lunch with some yoghurt on top or part of a buffet table. Hope it is enjoyed by someone else out there. Letting it sit overnight in the fridge improves flavor."
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 cup chicken stock
- 1 cup couscous
- 4 green onions, chopped
- 1 red pepper, diced
- 1 zucchini, diced
- 1⁄4 cup apricot, chopped
- 1⁄4 cup golden raisin
- 1⁄4 cup olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh orange juice
- 1 teaspoon grated orange rind
- 1 garlic clove, crushed (or to taste)
- 1⁄2 teaspoon salt
- 1⁄4 cup fresh basil
- 1⁄4 cup pine nuts, toasted
directions
- Place couscous in large bowl.
- Pour boiling broth over top and allow to stand, covered, for 5 minutes.
- Fluff with a fork.
- Cool to room temperature.
- Add onions, red pepper, zucchini, apricots and raisins.
- Whisk together oil, vinegar, orange juice, rind, garlic and salt.
- Pour over top.
- Toss well.
- Add basil and nuts just before serving.
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RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
