We’ve been back from our beach vacation for over a week. The eggplants are still bearing beautifully. Tonight I cut a few globes in wedges, tossed in olive oil and roasted them on a parchment covered sheet pan. I served this with a couscous salad and a green salad.
I encountered this couscous salad several years ago at a family brunch. It is possibly one of the most delicious things I’ve ever eaten. And I think the flavors really work this time of year, that interim space between summer and fall.
I used leftover whole wheat couscous, added chickpeas and a bit of chopped jalapeno to tonight’s salad and also a handful or so of those packaged shredded carrots. I did not have any cashews, so I used toasted almonds. Feel free to modify the ingredients any way that suits you and your pantry: I think it’s the dressing and the fresh ginger that really set this apart:
Michelle’s Couscous Salad
(appears to be adapted from Jane Brody’s Good Food Gourmet)
1 1/2 couscous ( I like whole wheat from Trader Joe’s)
1 1/2 C water
a little salt
Bring water to boil and add couscous, remove from heat and cover. Let stand 5 minutes, fluff with fork and put in another bowl to cool.
1/2 C raisins (golden look best)
1 red bell pepper
1/3 c slivered red onion (or grated)
2 T fresh mint
Mix the above into cooled couscous.
1/3 C lime juice
1/3 C extra virgin olive oil
1/2 t cumin
1t grated ginger
2 tsp curry
2 garlic cloves, chopped fine
Mix well in to the couscous veggie mixture.
Before serving mix in 1/2 c toasted cashews, chopped and 1 1/2 c frozen peas (You can skip the peas. I added fresh chopped parsley instead). This recipe serves 4-6 but I’ve quadrupled it for a party.