My Favorite New Salad: CousCous

Couscous - Banner Shot - Inside NanaBread's Head

I am addicted to couscous. I blame my little sister (aka #4). She’s the one who first introduced me to it, and since then I have come to love it beyond words. It’s hard to even pinpoint what I love most. Maybe it’s the couscous grain itself – so buttery and delicious. Or perhaps it’s the combination of fresh & dried fruits; it does pair my favorite tart dried cherries, cranberries and apricots with the sweetness of fresh melons. Or maybe it’s the nuts? That’s a strong possibility, since toasty roasted pistachios, walnuts & pecans are showcased.

Couscous - Ingredients - Inside NanaBread's Head

Who am I kidding? It’s all of it, tossed together to create a sweet & savory, soft & crunchy perfection you just can’t find in other salads. And the best part is that you can customize it to include any of your personal favorites. My little sister loves to add pomegranate seeds. I adore it with the fresh melon and dried papaya. Any way you choose to make it, be forewarned – once you try it, you may never stop obsessing over it. Trust me.

NanaBread’s Easy CousCous:
1 cup water
1 pinch of table salt
1 tablespoon agave nectar or honey
1/8 teaspoon ground cinnamon
4 tablespoons butter
1 cup uncooked couscous
1/2 cup dried cranberries
1/2 cup dried papaya, diced
1/2 cup dried apricots, diced
1/2 cup dried, pitted tart cherries
1/2 cup fresh honeydew melon, diced
1/2 cup fresh cantaloupe, diced
1/2 cup roasted & salted pistachios
1/2 cup toasted pecans
1/2 cup toasted walnuts
zest & juice of one orange

In a saucepan, combine the water, salt, agave, cinnamon and butter; stir over medium-high heat until the water mixture comes to a boil. Quickly add the couscous and stir constantly for one minute, to prevent the couscous from sticking. Cover tightly with a lid, turn off the heat, and let it sit for 5 minutes.

While the couscous is resting, chop your fruits and nuts into roughly the same size pieces and place them in a large mixing bowl; toss with the juice and zest of one orange. Once the couscous is ready, fluff it with a fork and pour it over the fruits and nuts; toss to thoroughly combine.

Couscous - Close-Up - Inside NanaBread's Head

Let the mixture sit at room temperature for at least 30 minutes before serving. Leftover couscous should be refrigerated in an airtight container and should keep for at least 4-5 days. I don’t think mine will last that long. Not even close. Nope. Not at all. Not sharing, either. Nuh-uh. {going back for more}

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14 Comments

Filed under Food & Recipes

14 responses to “My Favorite New Salad: CousCous

  1. Big Sis

    Oh YUM!! I will have to try this version, looks and sounds delicious.

  2. The Baby

    I love it too! Your version sounds yummy. My cheater version uses canned fruit like pineapple, praches, apricots, etc… and I use the juice in place of water for cooking the couscous. Leftovers make good breakfast too.

  3. Oh lawd have mercy on your soul, because that fruity couscous looks sinfully delicious! My Northern Heart is going a pitter-pat at the mere thought of all those dried cherries. I love that you’re loving them so much.

    • Oh, I am. I even caved and took some to my mother’s house. For real. It was a sacrifice. Next up – I’ll be experimenting with cherry buttermilk muffins. Or waffles. I’ll let you know. Thanks again for sharing them!!!

  4. juanitascocina

    You are costing me money, lady! Because as we speak, I’m wracking up a HUGE bill at the internet place for all sortsa dried things…that I can no longer live without. Because THIS and all.

    • Hahaha… sorry, Jen! Okay, I’m not really all that sorry. I did the same thing – hit the bulk foods section of my HEB and bought a small bag of just about everything for this. It’s so good, though! And totally worth it.

  5. I am sort of new to couscous but I’m with you I love it!! your salad had my mouth watering!

  6. Jeanne! I just recently fell in love with couscous… and I LOVE this version! XOX

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