Couscous “Library” Summer Salad
Original Post: 6/15/2012
Before we left for vacation I managed to get a few things ready so it wouldn’t be too lonesome around here. For a theme I thought I would post about some of my favorite summer indulgences. Today’s indulgence is all about summer salads…
First up is recipe from the archives for what I now call Library Salad because the salad was inspired by one I read about while working at the library.
This is hands down our favorite non-lettuce salad of the summer. It is somewhat similar to a tabbouleh salad, and anytime we have a summer gathering it is an easy and crowd pleasing dish to bring.
COUSCOUS “Library” SUMMER SALAD
Ingredients
1 1/2 Stock (chicken, beef or vegetable)
1 Cup Plain Couscous
1 Large Cucumber, peeled, seeded, and thinly sliced
2 cups sliced grape tomatoes
1 cup of Feta Cheese
1 Small Purple Onion, cut in half and thinly sliced
The Kernels off of 3 Fresh Ears of Corn, slightly boiled
Juice and Pulp of 1 large Lemon
2 Tablespoons of Sunflower Oil
2 teaspoons pf Sea Salt
Directions
Boil Stock
Pour over dry couscous
Set aside to cool
In a large bowl combine veggies and cheese
Add Couscous to mixture
Dress with lemon juice, oil, and salt.
Mix thoroughly, cover and set in fridge for 1-5 hours.
You can serve this right away, but it is better if it has some time to soak.
If it is too dry for your taste add 1 more Tablespoon of oil
I can eat a huge bowl of this for lunch and dinner for days on end. It is just too yummy.
Do you have a favorite summer salad? Let me know, I would love to try it!
Filed under: Blog, Feast Tagged: Cooking, featured
