Tuesday, June 17, 2008

Tuesday Do-Little Dinners: Vegetable Couscous Salad with Orange and Garlic

It's Tuesday! Are you cooking? I am. This morning I've already made a cold couscous salad to eat for supper tonight (and hopefully with enough leftovers for lunch tomorrow). Don't you love the cold entree salad? It's a meal in one bowl, packed with grains, protein, vegetables, and, sometimes (as in today's recipe), fruit as well. Couldn't be simpler.

This week's recipe is again from my old favorite, Jeanne Lemlin's Quick Vegetarian Pleasures. It's delectable, and the orange rind makes the dish truly memorable. (However: today I have no oranges, and I will point out that you can leave the orange rind out. Your salad will not be quite as amazing, though.)

Vegetable Couscous Salad with Orange and Garlic
Serves 6

1-1/2 c. couscous
1/2 c. raisins
1 tsp. turmeric
2 c. boiling water
1 15-oz. can chickpeas, drained/rinsed
2 medium tomatoes, diced
3 scallions, sliced
2/3 c. sliced almonds
1/3 c. lemon juice
1/3 c. olive oil
2 cloves garlic, minced or crushed through a press
1/2 tsp. salt
2 tsp. dried basil, or 2 T. fresh basil, minced
grated rind of one orange

Put couscous, raisins, and turmeric in a large bowl. Pour in boiling water; cover bowl with foil or a large plate and leave for 5 minutes. Fluff with a fork, then re-cover and let sit for 10 more minutes. Stir in chickpeas, tomatoes, scallions, and almonds.

In a small bowl, beat together all other ingredients. Pour over salad and toss to combine. Chill for at least 2 hours or overnight.

2 comments:

Rob Hardy said...

You're right, this kind of salad makes a fabulous summer meal. Yesterday I made a Greek orzo salad: just tossed together orzo, diced red bell pepper, scallions, red onion, Greek olives, garlic, lemon juice, olive oil, parsley, and feta. Yum! Now I'll have to try yours!

Shan said...

Mmmm, that sounds great. You can't go wrong with feta, as far as I'm concerned!