Couscous Salad
Thanks very much to Agnes Pomerleau, who shared this recipe with my buddy Vicky Wallace, who shared it with me!
Dressing – mix at home and store in spill proof bottle if to be used in two or three days. If salad is not needed for several days, bring dressing ingredients separately and mix when needed.
- juice of two fresh limes (these keep at least a week or more) or 2 tbls. bottled lime juice (use within 2 or three days if using bottled juice)
- I tbls. honey
- 2 tbls. olive oil or vegetable oil
- 1 tbls. dried basil or about ¼ cup chopped fresh basil
- salt and pepper
Mix all dressing ingredients together and shake well to mix.
Salad – use fresh vegetables/fruits if salad is to be used in first few days of trip. If salad is not needed for several days, substitute dried ingredients.
- 2 cups couscous
- ½ cup diced sundried tomatoes
- ½ cup diced fresh cucumber (keeps up to about 5 days if wrapped well)
- 6 to 8 sliced radishes (keeps at least a week)
- Optional – I fresh avocado diced instead of cucumber
- Optional – 1 cup of cashews or other nuts
- 2 small oranges peeled and cut into small pieces (or a can of mandarin orange segments, drained, if making at home or where cans are not a problem)
Mix couscous and dried tomatoes (and any other dried fruit or vegetable) in a bag for re-hydration. Add boiling water (amount as per couscous package directions) to couscous about 1 hour or more before serving. Cool as much as possible. Dice and add the fresh cucumber, radishes and oranges along with the dressing at serving time. Serve in a pita pocket with re-hydrated humus as a condiment for a “dishes free” meal.