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August 2, 2011
Couscous Vegetable Salad
Memorable Salads
Prep time:
13 minutesstanding time:
25 minutes, plus chilling“My aunt Ella could never remember the name of couscous; she always called it 'moose-moose.'”
Ingredients
Serves 6
- 2 cups chicken broth
- 3 tablespoons olive oil, divided
- 1/4 teaspoon ground ginger
- 1 (10-ounce) package plain couscous
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/3 cup finely chopped green onions
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon
Directions
1
For salad, combine the chicken broth, 1 tablespoon olive oil and ginger in a medium saucepan and mix well.
2
Bring to a boil over medium-high heat. Add couscous and stir for 1 minute. Remove from heat. Let stand, covered, until cool, about 25 minutes. Fluff with a fork.
3
Add celery, carrots and green onions to couscous mixture and mix well. Spoon into a salad bowl.
4
For salad dressing, combine parsley, remaining olive oil, lemon juice and cinnamon in a small bowl and mix well.
5
Pour salad dressing over salad and toss to coat. Chill, covered, for 2 hours.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma said the texture of the couscous depends a lot on the weather and the age of the couscous. So to make sure her couscous was perfectly fluffy and had no lumps, Grandma usually turned it out into a bowl after it was cool; then, with oiled fingers, she worked out any lumps until every grain was separated.
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