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Couscous Salad with Tomato and Cilantro
Apr 10th, 2005

I made this with whole wheat couscous and I really didn't notice any taste difference from the refined stuff. It cooks in the same amount of time as well.

The only problem with this recipe is that it makes approximately a metric buttload of salad, and while I love leftovers, it doesn't taste as good the next day. The grain seems to soak up the dressing and leaves it tasting bland. So I would recommend making only half the recipe, or making the whole thing but only dressing half the first day. Store the rest of the salad and dressing separately and toss half an hour or so before serving so it has time to return to room temperature.


Couscous Salad with Tomato and Cilantro

2 cups water
2 tbsp, plus 1/4 cup extra-virgin olive oil
1 1/8 tsp salt
2 cups couscous (regular or whole wheat)
2 tbsp balsamic vinegar
1 small clove garlic, minced
1 tsp ground cumin
2 pinches cayenne pepper
1 1/4 cups cherry tomatoes, halved
1/2 cup chopped fresh cilantro (parsley can be substituted)
4 tbsp diced red onion


To cook the couscous, in a saucepan, combine the water, the 2 tbsp olive oil, and 1 tsp of the salt and bring to a boil over high heat. Remove from the heat and, using a fork, stir in the couscous. Cover and let stand until the water is absorbed and the couscous is tender, 5 to 10 minutes. Uncover and fluff the couscous with the fork. Set the pan aside.

To make the dressing, in a small bowl, stir together the remaining 1/4 cup olive oil, the vinegar, garlic, cumin, cayenne, and the remaining 1/8 tsp salt.

Transfer the couscous to a large bowl and fluff again with a fork to loosen the grains. Gently stir in the tomatoes, cilantro, and onion. Pour the vinaigrette over the couscous mixture and again stir gently to mix. Serve warm or at warm temperature.

-Jeff and Jodie Morgan, The Working Parents Cookbook
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Comments

Lily and I have been searching for 10 "go to" meals that are quick, require minimal prep and are tasty. Salmon and Leeks in Parchment is, far and away, the tastiest of the dishes we've tried. And quickest. 20 minutes start to finish.

for 2
2 salmon steaks
1 leek (sliced thinly)
1 cup fresh parsley
1/4 lemon
2 teaspoons capers
salt, pepper, olive oil
1/4 stick of butter, melted (for sealing parchment)
4 feet parchment paper

preheat oven to 350.

for each meal cut a 2-foot section of parchment paper (paper should be able to fold over salmon and leek with 3-4" to spare).

fold the parchment in half and cut a sort of soft heart shape (as though you were making a fat valentine)

place salmon steak flush with crease. sprinkle leek around salmon. lightly coat top of salmon with olive oil and capers. sprinkle parsley, salt, and pepper over all. apply some lemon to salmon.

apply some butter to the edge of one side of the paper. fold the paper over and seal it around by crimping incrimentally along the edge (like a pastry). It is very important that the parchment remains sealed. apply butter to the top of the parchment.

place in oven for 15 minutes.

remove, cut parchment open and serve. -- we've done it with some of that rice pilaf in a box, and it was quite tasty.

-posted by adm on Apr 11th, 2005
That sounds really good Adam, I'm going to have to try that. I especially like that you wrap it up in a little heart, awwww.....

-posted by Kymm on Apr 21st, 2005
© 2006, Kimberly Cooperrider | kymmco@excite.com