Cous Cous Salad and Simple Vinaigrette

30 Mar
Not wah cous cous, yum cous cous!

Cous cous always brings me back to my boarding school days, where we had a kitchen with a fridge, microwave, and kettle, but no hob (I actually don’t remember the American word for a hob- burner/burner ring perhaps?).  Since we had a kettle you could boil water and prepare pasta in the microwave, or, more easily, cous cous.  Cous cous and pesto was a very popular boarding school staple, and I still always buy it when I’m stocking up my kitchen since it’s a great accompaniment to meat or fish dishes, and also pretty filling on its own.  The other night I made a whole package of pre-seasoned cous cous to go with my teriyaki chicken tenders, and then used the cold leftovers to toss with some vegetables and reuse as a lunch salad.  I put some cherry tomatoes, avocado, and spinach in with the cold cous cous, then topped it all with my favorite simple vinaigrette.  Other than the possibility of the spinach/lettuce wilting a little if you over-dress this, it keeps very well in the fridge for a few days, so make a big batch and use it as a side dish or lunch all week!

The vinaigrette is what I always have in a glass beaker in the kitchen for whenever I get the urge to have a salad with whatever else I’m eating (last week I actually put a salad on a pizza. I know this defeats the purpose of a salad, but it was delish.)  I can’t really provide specific measurements, but will give an estimate below, and make sure to taste it and add some more oil, vinegar, etc, until it is right for you.  Then pour over salads, halved avocados, cous cous, whatever you want!  Oh and, a note on the cous cous.  Be careful when you open the package, those beads will get everywhere if they are spilled. Wah cous cous.

Cous Cous Salad
Serves 4 as side dish or lunch

Ingredients:
1 package Near East Cous Cous (the varieties with garlic/herb seasoning are good), or other cous cous with about 4 servings, cooked and cooled
1/2 pint cherry tomatoes, halved
1 avocado, diced
3 oz baby spinach
2-3 tablespoons balsamic vinaigrette, recipe follows

Place cous cous, cherry tomatoes, and avocado in a large bowl and toss together, breaking up any large lumps of cous cous. Add the spinach drizzle with vinaigrette, then toss everything together again.  Taste and add more vinaigrette if needed.


Simple Balsamic Vinaigrette

Ingredients:
6 tablespoons extra-virgin olive oil
2-3 tablespoons balsamic vinegar
1 clove garlic, put through a garlic press or very finely minced
1 tablespoon lemon or orange juice
Salt and pepper

Put all ingredients in a mason jar or glass beaker and shake well.  Taste and adjust according to your own preference.

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