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Salad of Couscous

1 lb. Couscous
1 pt. boiling Water
2 scallions
1 Green pepper
1 Red pepper
2 oz. slivered Almonds
4 oz. Seedless Green Grapes
6 oz. Smoked streaky rashers

Vinaigrette:

4 tbs Olive oil
1 tbs White Wine Vinegar
1 tsp. Seedy Mustard
2 tsp Honey
Salt and Black Pepper.

Cut the scallions and the peppers into little dice.
In a non stick frying pan fry the slivered almonds in a very little oil watching carefully until they brown but not burn.
Halve the grapes.
Cut the rashers into little dice and fry in the pan until brown and crisp.

First make the Vinaigrette.
Whisk the mustard, honey, vinegar, salt and pepper together and then whisk in the oil.
Pour the boiling water on the couscous and then fork it over carefully until it is absorbed.
Add the vinaigrette and again fork it gently into the couscous.
When it is cool add all the other ingredients and fold them in gently.
This is a delicious alternative to potato or rice salad.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef