Food, Fun and Fabulous 52
yield: 12 cups
Summer Couscous Salad
8 cups chicken or vegetable stock
3
/
4
cup olive oil
1 large red onion, cut into rounds, grilled, and
chopped
2 cloves garlic, roasted in oven, and minced
½ cup carrots, peeled, cut in half lengthwise, grilled,
and medium diced
½ cup zucchini, cut in half lengthwise, grilled, and
medium diced
½ cup yellow squash, cut in half, grilled, and medi-
um diced
½ cup red bell pepper, cut in half, deseeded, grilled,
and medium diced
2 tablespoons parsley, chopped
3 cups Israeli couscous
½ cup golden raisins
½ cup dried cherries
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
¼ cup fresh basil, sliced
fresh ground pepper to taste
salt to taste
A delicious salad that works great as a main dish or a side. My son Jason developed this recipe. He likes to use the larger size Israeli
couscous, though it also works with the smaller size grain.
In small pot, heat stock with 1 tablespoon olive oil.
In large bowl, add all grilled vegetables, parsley, and
1 tablespoon olive oil. Cook couscous according
to package directions using stock as the liquid.
When couscous is cooked, drain and add to
veggies. Add remaining ingredients. Toss and serve.
