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Tuesday, June 15, 2010

Citrus Couscous Salad

You can find reference to couscous as far back as the 13th century.  Although many people think it is a grain, it is actually a pasta.  Semolina wheat is moistened then rolled into tiny balls and coated with wheat flour and dried.
For centuries this extremely textured pasta has been made and adapted by several people and cultures.  In most cases it is served under meats and stews with various spices but it can be enjoyed on it's own.  In this recipe I visit my Sicilian roots for inspiration on flavoring this wonderful dish.  Sweet and textured, this light citrus flavored salad is served at room temperature or chilled as a great accompaniment to grilled meat and fish.  In other words, it's perfect for BBQ season!

1 1/2 cups regular or whole wheat couscous
2 ears of corn buttered and grilled for 5 minutes
1 3/4 cups orange juice
1 mango peeled and diced
1 red onion diced
1 cup diced peppers ( red, yellow, green or orange. I mix colours for presentation)
4 Tbsp. extra virgin olive oil
salt and pepper
fresh basil leaves
1 orange or blood orange

Remove husks, butter corn and place on a hot grill for 5 minutes, cut off kernels and set aside.
On stove top bring orange juice to a boil then add couscous.
Remove from heat, fluff with a fork then put a lid on it for 5-10 minutes.  All the liquid will be absorbed by the couscous.
Allow couscous to cool slightly then add all ingredients (except orange) and mix well.
Cut orange or blood orange in half and squeeze over salad.  Some orange wedges can also be added to the salad.
Place in fridge for a minimum of 1 hour before serving.
Can be made the day before you serve it, it actually gets better with time.

 Prep Time 20 minutes.
Chill a minimum of 1 hour before serving.

1 comment:

afoodobsession said...

very Sicilian looking!!


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