Monday, August 07, 2006
Couscous for ARF/5-A-Day Tuesday
365 Ways To Cook Pasta Copyright 1988
1 cup couscous I used whole wheat couscous
1 ½ cups boiling water
¼ cup finely chopped carrot
¼ cup finely chopped celery
¼ cup finely chopped green pepper
2 tablespoons finely chopped scallions
2 tablespoons finely chopped parsley
6 tablespoons oil
2 tablespoons fresh lemon juice
1 small clove garlic, crushed
½ teaspoon salt, or to taste
generous grinding of black pepper
1. Place the couscous in a medium bowl; add the boiling water; cover and let stand until all water is absorbed and mixture has cooled slightly, about 20 minutes.
2. Add the finely chopped vegetables. In a small bowl, whisk the oil, lemon juice, garlic, salt and pepper. Add to the salad; toss to blend.
I found this recipe when I was searching for a pasta salad recipe to go along with some meatballs subs. Since I had some whole wheat couscous to use up, I decided to try it, figuring it would be a light and a good Sweetnick's ARF/5-A-Day Tuesday recipe, if nothing else.
Once I tasted this, I realized this was practically the same as the Confetti Salad that I made a while back. That salad was better because my whole wheat couscous in this one had a stale taste that I just couldn't get past but I loved everything else. I've never had pasta that tasted stale - why would couscous taste stale? It wasn't expired or anything.
This salad would not be a good choice for a romantic dinner - the garlic taste is strong (although the garlic clove I used was huge and the recipe calls for a 'small' garlic clove). But if you don't like garlic or you have romantic intentions in your near future, skip the garlic. I'm sure it would be good without it too.
Question of the Day: Do you like the taste of raw garlic or is it too strong for you?