Tuesday, October 18, 2005

Couscous and Vegetable Salad with Orange & Garlic

This is from our friend Michele, who used to be in the Berkeley classics department with Justin and is now a curator at the Getty Museum in LA. Sweet gig. This is a great salad for parties.

Ingredients:

1-1/2 cups couscous
1/2 cup raisins
1 tsp turmeric
2 cups boiling water
2/3 cup sliced almonds
2 cups chick-peas or 1 15-oz can, rinsed and drained
3 scallions, thinly sliced
2 medium tomatoes, halved, seeded and diced

Dressing:

1/3 cup fresh lemon juice
1/3 cup olive oil
2 garlic cloves, minced
Grated rind of 1 orange
2 tbsp minced fresh basil
1/2 tsp salt
Freshly ground black pepper to taste

Directions:

1. Place the couscous, raisins, and turmeric in a large bowl, then pour boiling water over them and stir well. Cover with foil or a large plate and let sit for 5 minutes. Fluff with a fork, cover again, and let sit 10 minutes longer.

2. Stir in the almonds, chick-peas, scallions, and tomatoes.

3. Combine the lemon juice, olive oil, garlic, orange rind, basil, salt and pepper and beat to blend. Pour over the couscous mixture and toss. Cover and chill for at least 30 minutes, or up to 24 hours, before serving. Serve mounded on leaves of green leaf lettuce.

Juliet's note: I also sometimes add a bit of grated fresh ginger.

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