Bridget's Couscous Salad for a Crowd
This is a salad that I served at a gathering recently. Everyone wanted to know the recipe so I borrowed the cookbook from my mom and typed it out. The cookbook is called License to Grill and I absolutely adore it. There are so many great recipes inside. This particular recipe is a staple in our family and is usually a crowd pleaser. I think it would also be good with quinoa, but I haven't tried it that way. If you do, let me know. Hope you enjoy!
Bridget’s Couscous Salad for a Crowd
serves 8-10
3 ½ cups “instant” couscous (about 2 boxes)
4 ½ cups boiling water
About 1 tablespoon olive oil
1 cup slivered blanched almonds, toasted in a 400 degree oven until lightly
browned, about 5 minutes, then roughly chopped
1 cup dried apricots, thinly sliced
1 cup golden raisins
¼ cup grated orange zest (orange part only; about 1 large orange)
¼ cup roughly chopped fresh mint
2 tablespoons ground cumin
6 tablesppons extra virgin olive oil
6 tablespoons fresh lemon juice (about 1 ½ lemons)
Salt and freshly cracked black pepper to taste
1. In a large bowl, combine the couscous and boiling water and allow to stand for about 15 minutes, or until all the water is absorbed and couscous has expanded and become soft.
2. Fluff the couscous with a fork. As soon as the couscous is cool enough to handle, rub your hands with a little olive oil and gently rub the couscous between your hands to make sure all the lumps are broken up. Add all the remaining ingredients and mix together gently until well combined. Serve warm or cold.
Bridget’s Couscous Salad for a Crowd
serves 8-10
3 ½ cups “instant” couscous (about 2 boxes)
4 ½ cups boiling water
About 1 tablespoon olive oil
1 cup slivered blanched almonds, toasted in a 400 degree oven until lightly
browned, about 5 minutes, then roughly chopped
1 cup dried apricots, thinly sliced
1 cup golden raisins
¼ cup grated orange zest (orange part only; about 1 large orange)
¼ cup roughly chopped fresh mint
2 tablespoons ground cumin
6 tablesppons extra virgin olive oil
6 tablespoons fresh lemon juice (about 1 ½ lemons)
Salt and freshly cracked black pepper to taste
1. In a large bowl, combine the couscous and boiling water and allow to stand for about 15 minutes, or until all the water is absorbed and couscous has expanded and become soft.
2. Fluff the couscous with a fork. As soon as the couscous is cool enough to handle, rub your hands with a little olive oil and gently rub the couscous between your hands to make sure all the lumps are broken up. Add all the remaining ingredients and mix together gently until well combined. Serve warm or cold.
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