Cous Cous Salad

INGREDIENTS

• 1/4 CU uncooked couscous or Bulgar wheat
• 2/3 CU chicken stock or water if none is available
• 1 tsp olive oil
• 1 TBL milk or cream
• 1 TBL red raisins or cranberries (minced)
• 1 TBL golden raisins (minced)
• scant salt and pepper

STEP BY STEP

1. Soak Bulgar or Couscous for 30 minutes, then drain and squeeze.
2. Chop raisins very finely
3. Heat water, stock, oil, raisins and seasoning to boiling
4. Add Bulgar or Couscous and mix.
5. Add milk and mix well
6. Turn off heat and let rest 15 minutes.
7. Fluff with fork, breaking up any lumps, and serve

Suggested options to mix in after step seven

• 1 TBL diced cucumber
• juice and zest from one lemon
• 1 TBL diced scallions or chives
• (optional) a bit of diced Roma tomato
• 1 C minced parsley
• A bit of spearmint
• Slivered radish
• Slivered or chopped almonds
• Crushed peanuts
• 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.

Serving suggestions
Great served with poached eggs over top
Also pretty if served in a lettuce cup

++++++++++

Cous-cous Tabbouleh

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

ALL BELOW ITEMS CHOPPED
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