|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 Cilantro2 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