Couscous Carnevale

My friend Karin Giger adapted this recipe from one she learned years ago in a cooking class at The Greenbrier resort in West Virginia.  She's made a few changes and additions and offers it as a great choice for a summer salad.

Serves 8 to 10 as a side, 4 to 6 as a main course.

 

Ingredients

1 1/2 cups couscous
1/4 teaspoon salt
3/4 cup chicken stock (use homemade or boxed broth, not bouillon)
3/4 cup apple juice

1 mango, peeled and cut into 1/2-inch diced pieces

1 Granny Smith apple, unpeeled, cored and diced into 1/2-inch pieces
1 small red pepper, unpeeled, diced into 1/2-inch pieces
1 small yellow pepper, unpeeled, diced into 1/2-inch pieces
4 scallions (spring onions), sliced thin, using the white and tender green parts
1/2 cup dried cranberries or dried cherries
1/2 cup chopped toasted macadamia nuts (chop before toasting in a 250ºF oven; watch closely so that the nuts don't burn)
1/4 cup chopped flat leaf parsley

Honey-Sweetened Vinaigrette

1/2 cup extra virgin olive oil
1/3 cup fruit vinegar such as a raspberry or mango vinegar
1 tablespoon honey
Salt and freshly ground pepper to taste

Tip:  Once peeled or cut and exposed to the air, an apple will begin to turn brown.  Prevent this by putting pieces of peeled or cut apple into a bowl of water to which you've added a little fresh lemon juice.  The acid will protect against oxidation until you're ready to use the apple.  Just drain and shake off any excess water before adding the apple pieces to your recipe.

Tip:  Use a melon baller to easily remove the core from an apple without wasting too much of the pulp.  This handy tool works equally well on coring pears, removing seeds from a cucumber, scraping the choke from an artichoke, and trimming other fruits and vegetables.

1. Place the couscous and 1/4 teaspoon salt in a heatproof bowl.
2. Combine the chicken stock and apple juice in a sauce pan and bring to a boil.  Pour this hot liquid into the couscous and use a fork to stir and combine.  Place a cover on the bowl or use plastic wrap to form a seal and let the couscous sit for 5 minutes or until the liquid is completely absorbed.
3. Remove the cover and fluff with a fork.  Let the couscous cool completely.
4. In a small bowl, whisk together the dressing ingredients.  The honey will help the dressing stay together once it has emulsified.  Taste and correct the seasoning.
5. In a large mixing bowl combine all the salad ingredients.  Add the cooled couscous and toss to combine.
   Add the dressing and toss to coat thoroughly.

Serve immediately.

 

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