June 28, 2020

Delicious Couscous Salad



I can not get enough of this salad any time I make it. It's crunchy, it's sweet, it's tangy. It's great alongside meat or fish at dinner. It's great as an accompaniment to a cheese platter. I bet it would make a very popular potluck dish. It was one of the first recipes that helped me realize that parsley, whose fresh taste I love, can be used in a primary role in recipes and not just as a garnish. The recipe calls for "one bunch" of parsley. I have made this before with a lot of parsley, with the couscous and everything else along for the ride. But it is just as delicious when I've made it using whatever amount of parsley I had available in my garden at the time. I think, too, it would be a great recipe to remember for when you bought parsley for a specific recipe, and then have a lot of it leftover sitting in the fridge. Any amount of parsley works, and the rest is pantry staples (I didn't used to keep pearl couscous on hand but I do now because of this recipe). This salad would make-ahead very well, although that's not the kind of thing I manage to do very often around here!







Couscous-Parsley-Dried Cherry Salad
adapted from Budget Bytes

Salad Components:
1 C dry Israeli/Pearl/Middle Eastern Couscous, cooked according to package directions and cooled
1 bunch parsley, chopped (this is flexible whether you have a lot of parsley or a little)
1/2 C sliced almonds
1/2 C dried cherries (or apricots, chopped)

Dressing:
2 T olive oil
2 T vegetable oil
2 T apple cider vinegar
1 clove garlic, minced
1/2 T Dijon mustard
1/2 t sugar
1/2 t dried basil
1/2 t salt
ground pepper to taste

Combine salad components in a medium bowl.

Whisk together dressing ingredients and then pour over the top of it all.

No comments:

Post a Comment