Today’s recipe is very simple to make and combines many flavors I wouldn’t have thought to combine myself. We made a few modifications to this recipe when we tried it this week; I’ll talk about them at the end.
I have had this saved on my computer for quite some time, but all I have is the recipe — no citation. If you know who should be given credit, let me know!
Couscous Surprise Salad
- 1 tablespoon olive oil
- 1 cup Israeli couscous [also called pearl couscous]
- 2 cups water
- 1-1/2 cups (1/2 lb) frozen shelled edamame
- 1 red bell pepper, diced
- 1/2 cup chopped cilantro
- 1/2 a large red onion, minced
- 1/2 cup dried apricots, diced
- 1/2 cup dried cranberries
- 1 tablespoon curry powder
- 1 teaspoon salt
- juice of 1/2 a lemon
Heat the oil in a pot over medium heat. Add the couscous and stir to coat. Toast for a few minutes, stirring constantly. Add the water and bring to a boil. Cover and simmer about 12 minutes, until the couscous is soft and most of the water is absorbed.
Meanwhile, steam the frozen edamame by microwaving in a bowl wrapped with plastic wrap for 2-4 minutes. Be careful, the plastic wrap and steam will be hot.
In a large salad bowl, stir together the couscous, steamed edamame, red pepper, cilantro, onion, apricots, cranberries, curry powder, salt, and lemon juice. Let chill for an hour to let the flavors combine.
I don’t like bell peppers, so we left that out. We also left out the apricot, but in hindsight, adding some dried pineapple in its place would have been quite tasty. To my taste, and with the ingredients as we used them, it had too much curry powder. The next time we try this, it will definitely have less curry powder. But if we used all of the ingredients, the amount might have been good — peppers have a fairly strong taste.
Also, we stuck it in the fridge and ate it later, cold. Comparing the hot sample to the cold, it was much better cold.