Difference between revisions of "Ridiculously Easy Couscous Salad"
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| − | [[category:Salads]][[category:Couscous]][[category:Chicken]][[category:Easy]][[category:Side | + | [[category:Salads]][[category:Couscous]][[category:Chicken]][[category:Easy]][[category:Side Dish]][[category:Vegetarian]][[category:The Jizzer's Recipes]]__FORCETOC__ __NOEDITSECTION__ |
Posted by [[:category:The Jizzer's Recipes|The Jizzer]] | Posted by [[:category:The Jizzer's Recipes|The Jizzer]] | ||
Revision as of 05:50, 8 January 2008
Posted by The Jizzer
I can't recall where I got this recipe, but it's been a staple of mine for some time. It's fast, easy, tastes fantastic - especially if you're usually turned off by the over-vinegared, mushy couscous that so many restaurants try to pass off as edible.
Makes a great party dish, side, or entree.
- Omit the meat and substitute broth for water to make it vegetarian.
Couscous Salad (Serves 4-6)
Contents
Salad
- 1 10oz box plain couscous (I use Near East. The flavored varieties only have 6oz, keep that in mind).
- 2 cups chicken broth/stock
- 1 cup cooked diced chicken
- 1 large rib celery
- 1 medium granny smith apple
Dressing
- 1/3 cup olive oil
- 2 tbsp dijon mustard
- 1/2 tsp ground coriander
- 2 tbsp lemon juice
- salt and pepper to taste
Method
- Cook couscous as per package directions, using the chicken broth.
- Coarsely chop apple and celery, set aside with chicken.
- Combine dressing ingredients, whisk until emulsified. Should taste lemony and mustard-y, of course, but not too much of either. Adjust ingredients to taste.
(Sorry, this pic is pre-dressing. It's just oil in that cup.)
- Toss everything together. Can be served warm or cold.
- Total time from start to finish, about 20 minutes.
