Grandpa’s Cous Cous Salad / Tabbouleh

by on May 28, 2013
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1/3 CU uncooked couscous
2/3 CU chicken stock or water if none is available
1 TBL milk or cream
1 tsp red raisins or cranberries (minced)
1 tsp golden raisins (minced)
1/2 tsp olive oil
scant salt and pepper

1. Chop raisins very finely
2. Heat water, stock, oil, raisins and seasoning to boiling
3. Stir in Couscous
4. Add milk and mix well
5. Turn off heat
6. Remove from heat, cover, and let set for 5 minutes.
7. Fluff with fork, breaking up any lumps, and serve

Suggested options to mix in after step six
– diced cherry tomato
– diced chives
– minced parsley
– slivered radish
– fond from pan fried pork chop . ALT rendered bacon

Notes I discovered this at Lowery’s Steak House. It was so good, I ate the entire portion grain by grain. This is my attempt at re-creating it.

Other options from other sources
– mix in slivered or chopped almonds
– crushed peanuts

Serving suggestions
Great served with poached eggs over top


Cous-cous Tabbouleh

1 CU cooked plain cous-cous
1 lemon (zest AND juice)
1 TBL olive oil
1 TBL sesame oil

1 TBL parsley (fresh is better)
2 TBL mint
4 green onions
2 large tomatoes
1 green pepper
8 black olives
Salt and pepper to taste

1. Cook couscous
2. Mix lemon juice, oil salt and pepper in large bowl
3. Combine with couscous and let marinate for two hours
4. Add parsley, mint, onions and pepper
5. Gently mix well
6. Top with tomatoes and black olives

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