LadyHawk108
05-17-2005, 09:06 PM
This is great summer salad that goes wonderfully with any kind of BBQ!
1 1/2 cups couscous
2 1/2 cups water (chicken or vegetable broth can be used for more flavor)
1/3 cup sundried tomatoes (not packed in oil) Note: if you don't want to use sun dried tomatoes, increase the quantity fresh seeded Roma tomatoes.
Dressing:
2 garlic cloves, pressed or minced
1 tablespoon olive oil
2 tablespoons chopped fresh dill (dried works just as well)
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
Vegetables:
1 cup peeled diced carrots
1 cup diced zucchini
1/2 cup diced red bell peppers
1/2 cup diced red onions
1/2 cup diced celery
salt & ground black pepper to taste
1 tomato diced
Place the couscous in a pot and pour 1 3/4 cups boiling water or broth over it, cover and set aside. Place the sun dried tomatoes and ¾ cup boiling water in covered heat-proof bowl. While the tomatoes soften, whisk together the dressing ingredients and set aside. Fluff the couscous with a fork.
Blanch the carrots, zucchini and bell peppers in boiling water until just tender (carrots 8 minutes, zucchini 3 minutes, bell pepper 2 minutes). Drain well. Drain and chop the sun dried tomatoes. In a large bowl, combine the couscous, sundried tomatoes, blanched vegetables, red onions, celery and dressing. Add salt and pepper. Chill for at least one hour. Add the diced tomatoes just before serving. Garnish with fresh parsley or dill.
1 1/2 cups couscous
2 1/2 cups water (chicken or vegetable broth can be used for more flavor)
1/3 cup sundried tomatoes (not packed in oil) Note: if you don't want to use sun dried tomatoes, increase the quantity fresh seeded Roma tomatoes.
Dressing:
2 garlic cloves, pressed or minced
1 tablespoon olive oil
2 tablespoons chopped fresh dill (dried works just as well)
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
Vegetables:
1 cup peeled diced carrots
1 cup diced zucchini
1/2 cup diced red bell peppers
1/2 cup diced red onions
1/2 cup diced celery
salt & ground black pepper to taste
1 tomato diced
Place the couscous in a pot and pour 1 3/4 cups boiling water or broth over it, cover and set aside. Place the sun dried tomatoes and ¾ cup boiling water in covered heat-proof bowl. While the tomatoes soften, whisk together the dressing ingredients and set aside. Fluff the couscous with a fork.
Blanch the carrots, zucchini and bell peppers in boiling water until just tender (carrots 8 minutes, zucchini 3 minutes, bell pepper 2 minutes). Drain well. Drain and chop the sun dried tomatoes. In a large bowl, combine the couscous, sundried tomatoes, blanched vegetables, red onions, celery and dressing. Add salt and pepper. Chill for at least one hour. Add the diced tomatoes just before serving. Garnish with fresh parsley or dill.