Mmmm... couscous. Do you love couscous? Just thinking about those delectable
spherical granules of semolina makes my mouth water. It's so tasty and SO quick and easy to prepare. And I happen to have come across one of the best couscous recipes EVER. (And I think my opinion weighs pretty strongly here, seeing as I've probably made 2-3 couscous recipes in my life.)
But seriously, I've had this couscous salad at baby showers before, and today I made it for a farewell party (Tawni... sniff sniff...). Rumor has it that the recipe originates from a restaurant in Phoenix, but I have Laura and Niki to thank for passing it along to me. Plus, I just HAD to blog about it (and take a picture) because it reflects an actual Recipe that I prepared this week, instead of the regular Chicken Helper and frozen stir-fry that seem to dominate my kitchen (haha... but seriously).
But first, here's a warning: it's a bit on the expensive side to make!! It includes crazy things like pumpkin seeds, currants, and baby arugula. So, I'll include the original recipe below, followed by a brief blurb about my cost-cutting substitutions. Also, the recipe says that it serves 6, but that must mean 6 big portions. If you're bringing this to a potluck, then it can easily serve twice as many people, or more, if serving sizes are small.
So with no further ado...
THE COUSCOUS ARUGULA SALAD!!!Serves 6
Dressing:1 cup (packed) fresh basil leaves
1 cup mayonnaise
1 shallot, quartered
1 cup buttermilk
1 Tbsp fresh lemon juice
Salt & pepper to taste
Blend basil leaves, mayonnaise, and shallot in a food processor until smooth. Gradually blend in the buttermilk and lemon juice. Season the dressing to taste with salt and pepper. (This can be made 1 day ahead, and then covered and refrigerated.)
Salad:1/3 cup grated Asiago cheese
1/3 cup dried currants
1/3 cup shelled pumpkin seeds
1 (10-oz) package plain couscous, cooked according to package directions (about 5 cups)
3 cups baby arugula
2 cups grape or cherry tomatoes, halved
2 grilled chicken breast halves, sliced
2 cups fresh corn kernels (from about 2 ears)
Toss all ingredients together with dressing.
And, voila!
Mmmm. Now, here's what I did to make it a little cheaper:
(1) Firstly, I had a lot of these ingredients on hand - mayo, lemon juice, tomatoes, etc. You probably will, too.
(2) Instead of buying buttermilk, I did the ol' lemon juice + milk substitution. Pour 1 Tbsp lemon juice into a cup measurer, and then fill the rest of the way with milk.
(3) I used dried cranberries in place of currants (because I already had them).
(4) I used pine nuts in place of pumpkin seeds. (Where do you even buy pumpkin seeds?)
(5) I went for the arugula lettuce, but you could probably easily substitute fresh spinach if it's cheaper.
(6) I skipped the chicken. (However, I must say that I've had this salad with the chicken added, and it was better.)
(7) I used canned corn (which I had) instead of buying fresh corn. (Fresh corn is probably cheaper in season, but this saved me all the time and effort of preparing it.)
So, I hope you like this recipe, too! Happy cooking!! Couscous, I heart you.
P.S. Job update: I probably should've mentioned that Tim landed a freelance job (full-time but temporary) at Paramount doing theme park attraction designs. HOORAY!!! We're still hoping for something permanent, but yay for the Here and Now!