Susans Couscous Salad Recipes

COOL COUSCOUS SALAD

Steps:

• Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.
• To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.
• Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.
• In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.

SUSAN'S COUSCOUS SALAD

Steps:

• Prepare couscous per box instructions except DO NOT add margarine/oil. Do add black pepper to water.
• In large bowl, add prepared couscous and all other ingredients except feta cheese.
• Refrigerate overnight. Add feta cheese when ready to serve.

TUNISIAN COUSCOUS SALAD WITH GRILLED SAUSAGES

Steps:

• In a large frying pan with a lid, heat 1 tablespoon of the oil over moderately low heat. Add the garlic, couscous, cumin, cayenne, and ½ teaspoon of the salt to the pan.
• Cook, stirring occasionally, until the couscous starts to brown, about 3 minutes.
• Stir in tomato juice and water. Bring to a simmer.
• Cover, remove from the heat and let stand for 5 minutes.
• Transfer the couscous to a platter or large glass bowl to cool.
• Meanwhile, heat the broiler. Coat the sausages with ½ tablespoon of the oil.
• Broil the sausages, turning occasionally, until completely cooked through, about 10 minutes.
• Remove from the heat. When the sausages are cool enough to handle, cut them into thin slices.
• Toss the cooled couscous with the lemon juice and the remaining oil, salt and tomato. Top with the sausages and cilantro.

COUSCOUS SALAD

Steps:

• In a pot, bring the water, salted, to a boil and add couscous and stir with fork. Remove from heat. The couscous, which will have absorbed all of the water, will be soft but should not be sticky.
• In separate pot put wine, garlic, onion, parsley. Bring to a boil and simmer 5 minutes.
• Add mussels to second pot. Cover and cook until mussels open, 8 to 10 minutes. Remove from heat.
• Cut lettuce leaves into 1/2-inch strips. Dice scallions and celery coarsely. Slice tomatoes.
• Remove mussels from shells. Drain all juice into pot with white wine.
• In a salad bowl arrange couscous, lettuce, tomatoes, mussels, celery and scallions.
• To make dressing, strain the wine-mussel juice mixture and mix about half of it with olive oil and juice from one lemon, or to taste. Salt and pepper.

SUSAN'S SALAD

Steps:

• Mix Good Seasons Italian Dressing according to package directions, using Colavita Extra Virgin Olive OIl and Colavita Balsamic Vinegar.
• Toss all salad ingredients together with approximately 1/2 cup of mixed dressing.
• You will need to adjust the amount of dressing, according to your taste.
• Serve as a side salad.

BLACK EYED SUSAN SALAD

Steps:

• Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.