Colorful Couscous Salad — One More Gooseberry Patch Cookbook Recipe Early Review (plus a Giveaway!)

posted in: cooking | 5

Today was a rainy, nap-taking kind of day here in NW Florida … only I don’t take naps, so I got myself into the kitchen and made recipe #3 from Gooseberry Patch’s new Meals in Minutes – 10th Anniversary Edition.

 

 

If you follow all of us here at Threaded Together then you already know that we are all trying to eat healthier.  Without knowing what I would do with it, I picked up some couscous a few weeks ago when I was on the shopping aisle looking for some alternatives to plain white rice (I LOVE plain white rice, but I’m trying to LOVE brown rice, too!).  So, when I saw this recipe in the new cookbook, I knew I had to try it … I loved it!  I think it is my new favorite salad recipe! Yum!!! The couscous was unbelievably easy to make (bring water to a boil, toss in the couscous, cover and remove from heat…wait 5 minutes and then fluff!).  The dressing is an exotic blend of flavors … sweet, tart, spicy.  This salad was so good that I called Jen and told her I was on my way down to her house to bring her lunch – a small container of this salad!

I did make a couple of minor ingredient substitutions … I did mention that it was rainy, right?  Not only did I not want to spend the money, but I also didn’t want to get wet!

 

Colorful Couscous Salad

Donna Cash

Dexter, MI

 (Page 41)

 

Ingredients:

 

 

 

 

 

 

Salad:

10-oz. box couscous

1 green pepper, diced

1 bunch green onions, diced

4 carrots, shredded

15 ¼ oz. can corn, drained

15 ½ oz. can black beans, drained and rinsed

 

Dressing:

¾ cup olive oil

¼ cup lemon juice

1/8 cup white wine vinegar

2 Tbsp. sugar

1 T. garlic, minced

3 drops hot pepper sauce

½ tsp. salt

½ tsp. pepper

½ tsp. lemon pepper

½ tsp. seasoned salt

¼ tsp. turmeric

1/8 tsp. cinnamon

1/8 tsp. ground ginger

 

Directions:

Prepare couscous according to package directions; drain and set aside.  In a large serving bowl, whisk olive oil, lemon juice, vinegar, sugar and seasonings; stir in vegetables and beans.

 

 

 

 

 

 

 

 

 

 

Add couscous, mixing well.  Cover and refrigerate until serving.  Makes 6 to 8 servings.

 

Things I did a bit different:

*I didn’t have any white wine vinegar so I substituted red wine vinegar.

*I used 2 large cloves of fresh garlic, minced

*I used Tabasco for the hot pepper sauce

*I didn’t have any turmeric.  After doing a bit of online research (Google is my friend!), I decided since it seemed to be mainly for color, to just leave it out.  No harm, no foul!

*Don’t look too hard in the pictures for the diced green pepper … I’m not a huge fan, so left it out. I increased the amount of carrots and green onions to make up for the “bulk”.

*I don’t have a 1/8 tsp. measuring spoon, but I have these to meaure a smidgen, a pinch, and a dash … aren’t they cute??

 

 

 

 

 

 

 

 

 

 

 

I think I used a smidgen each of cinnamon and ground ginger.

 

 

 

 

 

 

 

 

 

 

It is not too late … Do you want a copy of Meals in Minutes — 10th Anniversary Edition before it hits the bookstores?  Be sure to enter by clicking here!

 

5 Responses

  1. Connie Clay
    | Reply

    Luv the salads! So good for spring and summer!

  2. Martha
    | Reply

    My stepdaughter is a nutritionist, personal trainer, and wonderful mother of two. In other words, a halth nut. I tried training with her but got over that in a month! Her couscous salad is a good variation to yours: instead of water, boil the couscous in chicken broth (organic, of course) and add some leafy spinach as it boils. The salad will be couscous, pieces of rotisserie chicken, sliced cherry tomatoes, and whatever healthy veggie you wish. Yummy.

  3. Debbie
    | Reply

    Martha – I will try your daughter’s variation next time I make this salad. I like the idea of adding the chicken to “beef” to make it hearty enough for a full meal — I love fresh spinach in recipes (but not a big fan of salads of just spinach leaves).

  4. Emily
    | Reply

    I will definitely try this recipe – I need to find more interesting salads for Summer!

  5. Monika
    | Reply

    This was yummy! I utilized a white onion, a pair of minimal
    sweet peppers and a complete chunk of smoked salmon ( not lox).
    I additional some purple pepper and served it around corn pasta for the reason that
    I am gluten completely free. Enormously awesome recipe!

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