Couscous Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This was served at a recent Women Wine and Dine group and everyone loved it. If you have Stonewall Kitchens Roasted Garlic Onion Jam, add a few tablespoons of that to the warm couscous. I used the Sicilian canned tuna.
2 cups couscous (8.8 oz. toasted pearl couscous from Israel is great)
2 cups water or broth
1/2 teaspoon fine sea salt
1/4 teaspoon ground white pepper
1/2 cup lemony mayonnaise or roasted garlic dressing
1 apple, diced
2-3 leaves fresh basil, or 1/4 teaspoon dried
1-2 cans drained good quality tuna, or diced cooked chicken
In batter bowl, combine couscous, water, salt, and pepper. Cover. Microwave on high 5-8 minutes. (It depends on the couscous, the pearl kind will take the longer time.) Fluff with a fork and set aside to cool. When ready to serve, combine remaining ingredients with couscous and pile into a beautiful bowl and serve.
Recipe created 1997-06-06.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.