Thursday, February 17, 2011

Lucky Couscous Salad

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Let's Dig In!
Ah couscous. I remember the first time I came across it at a potluck party. I didn’t touch the stuff. It was probably because I had heard it was some kind of super healthy food, which gave me thoughts of it tasting like cardboard. In reality couscous is simply ball shaped pasta and if you love pasta you’ll love couscous even more!

Now where do I get off telling you that you’ll love couscous more that pasta? Well, for starters it’s undoubtedly one of the easiest things to cook. Mix equals parts boiling water and couscous in a pot. Cover and let stand for 5 minutes and its ready. No draining required. What does it taste like? Nothing. That’s what makes it so awesome! Its flavor remains neutral until you decide what you want it to taste like!

Add your favorite salad dressing with fresh chopped veggies and that’s what it will taste like. Stir in your favorite spice blend or sauce and…BAM…it takes on that flavor.

While I was chilling to The Verve's beautiful song "Lucky Man" I whipped up an Asian inspired dressing and added it to the cooked couscous along with chopped green peppers, minced red onions, scrambled egg and chopped fresh cilantro. Cooked chicken would also work as a substitute for the egg. Is this combination totally wicked? Be the lucky woman or man who gives it a try and you'll find out for yourself ; )

Lucky Couscous Salad
Couscous mixed with scrambled eggs, green peppers and an Asian inspired sauce

1¼ cups chicken broth
2 eggs, lightly beaten
1¼ cups couscous
3 tbsp rice vinegar
2½ tbsp reduced sodium soy sauce
2 tbsp vegetable oil
1 tbsp grated fresh ginger
1 tbsp each chili-garlic sauce and ketchup
1 tsp sesame oil
1 green bell pepper, seeded and diced
1 tbsp minced red onion
1 tbsp chopped fresh cilantro

In a large saucepan, bring broth to a boil. Stir broth and slowly add eggs. Continue to stir just until eggs are set, about 1 minute (you’ll think it looks like a cooking disaster at this point but don’t worry, keep going). Remove from heat and stir in couscous. Cover and let stand for 5 minutes.

In a small bowl, whisk together vinegar, soy sauce, vegetable oil, ginger, chili-garlic sauce, ketchup and sesame oil.
Using a fork, stir couscous to break up any clumps. Stir in greens peppers, onions and cilantro. Add dressing mixture and toss until combined.

Transfer mixture to a serving bowl. Serve warm or chill in the refrigerator until ready to serve.

Volume: Makes 6 to 8 servings

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Brent Garell (The Kitchen Roadie)

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