Mediterranean Cold Cous Cous Salad
No recipe required here, all you need is some Israeli Cous Cous and whatever vegetables you might like to add, make as much or as little as you want and adjust to your own personal preference, I am sure you know that there are two kinds of cous cous readily available there is a finer grain semolina and the Israeli which is much larger and when cooked al dente is nicely toothsome, it is my favorite and I use it all the time. It actually reminds me of Pastene which is almost identical in size and texture. I did not add onion or garlic although I think it would be good. For a milder onion flavor I used some chives. NOTE: Don’t skip the toasted pine nuts, they add so much to this salad.
I throw this salad together almost weekly, the ingredients vary depending on what I have that needs to be used. As shown, here is the list of ingredients:
Israeli Cous Cous
Fresh herbs, basil, parsley and chives
toasted pine nuts
salt and pepper
Make the cous cous first, bring a pot of generously salted water to a boil, add the cous cous and cook for 8-10 minutes. Remove from stove and pour into a strainer, run cold water over it to stop the cooking process, it’s ok if they are slightly hard. They will soften in the dressing and I recommend letting this sit for a few hours or even over night. I chop the tomatoes, add the herbs and olives and toss in the cous cous, toast the pine nuts and crumble the feta into the salad, squeeze some lemon and drizzle on the olive oil, do this according to however you like it. Season with salt and pepper. There is no right or wrong way to make this salad, really!!! Have fun with it.