Don't feel like peeling the spuds, or steaming rice on a hot day? Solution, try my cool couscous salad that is ready to serve in a matter of minutes. And, it's a great make-ahead cold side-salad that travels well from your kitchen to backyard or beach picnic.
Couscous and Tomato Salad
Makes four cups |recipe by George Hirsch
1 1/2 cups Couscous
2 cups chicken broth
1 Tablespoon olive oil
1/4 sweet onion, chopped
1/4 sweet red bell pepper, chopped
2 Tablespoons pine nuts
2 Tablespoons raisins
2 Tablespoons fresh mint, chopped
2 Tablespoons lemon juice
1 Tablespoon honey
1/2 cup vine ripened tomatoes, chopped
1/4 cup chick peas, cooked or canned rinsed & drained
1/4 cup olive oil
2 teaspoons curry powder
Pre heat a sauté pan; add one tablespoon olive oil, onions and peppers. Sauté three- five minutes until tender. Add pine nuts and raisins and cook one additional minute. Add couscous; mix with onion and pepper mixture. Add boiling hot chicken broth, 1 Tablespoon mint, cover and remove from stove. Allow to rest for five minutes.
Meanwhile mix tomatoes, chick peas, lemon juice, honey, olive oil, curry, cinnamon and remaining mint.
After couscous has sat covered for five minutes remove lid and mix with a fork or spoon to loosen granules. Top and mix in the tomato dressing.
Serve warm or chilled with grilled fish, chicken or vegetables.