Couscous Carnevale

From the kitchen of a New Orleans city cook.

Couscous Carnevale

From the kitchen of a New Orleans city cook.

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.

Ingredients

Directions

  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 olive oil, vinegar, honey, and salt and pepper. 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 remaining salad ingredients. Add the cooled couscous and toss to combine.
  6. Add the dressing and toss to coat thoroughly.
  7. Serve immediately.

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.

Category

Tags

CouscousSaladsKarin Giger

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