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.
Israeli cous cous
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.
Photo by Lapadia
I wanted to feature another delicious, quick and easy salad for the featured recipe this week. This has Mediterranean flavors and comes in its own little edible cup. Crisp cucumber, olives, tomatoes, feta and herbs dressed simply with olive oil and placed in crisped wonton wrappers is the perfect little salad bite. This recipe comes from Linda of Lapadia’s Kitchen. She is a fantastic multi talented cook. Visit her website and you will find recipes for bread (her pita is to die for), sweets (her pie crust is amazing) and some Italian favorites like Bracciole you can also find her recipes on Food52. Linda’s recipe for Himalayan Blackberry Pie will be featured in the second food 52 cookbook coming out October 2012. Give these poppers a try, perfect party fare, I can guarantee you won’t be able to eat just one! I like mine with a little fresh lemon squeezed on top!
FILLING: ingredients make 12 to 15 poppers
- 2 Persian cucumbers or pickling size, sliced – 1 cup (give or take)
- 12 Cherry tomatoes
- 12 Kalamata olives
- 12 Feta cheese cubes – a little smaller than the olive
- Olive oil – a good extra virgin
- Herbes De Provence (I prefer it to oregano)
- Fresh ground pepper
- Mini tart pan
- 15 Wonton Wrappers
- Combine 3 tablespoons olive oil, 1/2 teaspoon Herbes de Provence and fresh ground pepper. Let the ingredients sit and infuse, give it a stir now and then.
- Spray the wonton wrappers with a buttery spray (such as Pam) on both sides; line the mini tart pan with them pressing lightly into the middle to form a cup.
- Bake at 350° until the edges are crispy and brown, about 10-12 minutes.
- Let cool – for a make ahead see the note below.
- Cut the filling ingredients into at least – thirds; toss with drizzles of the olive oil mixture and let sit in the refrigerator until ready to assemble.
- About an hour before serving add filling to each wonton cup.
NOTE: make it ahead
- Prepare to the end of step 4 (up to 2 days ahead), store in an airtight container.
- Next day, continue with step 5 up to three hours ahead.