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Cooking With Me.

This is a little recipe I came up with myself. As you can see, I usually stick to cookbooks! It tastes good, though.

Healing Couscous Salad

This seems like a no-brainer, no-frills dish but for some reason, everyone in my household fights over the leftovers. I think that oil-cured olives have evil, addictive properties. I like making this for people who are overheated, depressed or recovering from an illness that makes most food taste like library paste.

Serves four to six


1 10oz box plain instant couscous (I used Near East Plain Couscous. Don't use flavored couscous because they don't give you as much, and the dish will turn out soggy. If you want to try non-instant couscous, go ahead!)

1 pt (2 cups) grape tomatoes, washed and halved

2/3 c oil-cured olives, pitted (if necessary) and chopped

2 garlic cloves, minced

1/4 cup plus 1 T extra virgin olive oil

juice from 1/2 lemon

1/3 c fresh dill, washed, dried and minced

1/2 red onion, chopped fine

kosher salt

freshly ground black pepper

Combine 1/4 c olive oil, lemon juice, garlic and 1/2 t kosher salt in a large bowl. Whisk until thoroughly mixed. Add tomatoes, olives and dill to bowl. Stir well to combine.

Heat remaining 1 T olive oil in a medium skillet over medium heat until hot. Add red onion and cook, stirring frequently, until onion is translucent, about 5 minutes.

Add cooked onion to mixture in bowl, stir well to combine.

Prepare couscous according to package instructions. Fluff with fork and add to mixture in bowl, mixing with fork until well combined.

Season with kosher salt and freshly ground pepper to taste. Enjoy! The salad can be served at room temperature or chilled, and keeps for 2 days in the refrigerator.

NOTE: You can leave the onion raw if you like. I find that raw onion gives me heartburn.

By the way, I tried making the banana cupcakes again, sifting the dry ingredients to eliminate the nasty blobs of baking powder in the finished product. It was a success!