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| Fresh, light and minty |
I could eat this salad every single day in the Fall. It’s when the herbs in our garden are abundant. I use lots of chives, parsley and mint. I add a little sage and rosemary, too, but not too much. The salad is best when served at room temperature. It is also excellent cold. It keeps well in the refrigerator over several days. I really enjoy it cold as my lunch. The crunchy cucumber and fresh mint make it special.
---Barbara
Couscous Herb Salad
Serves 8
2 shallots, roughly chopped
2 T. butter, unsalted
pinch of salt
1 cup of low sodium chicken broth
1 cup couscous
1/2 hot house cucumber, seeds removed, cut into crescents
1 pint ripe cherry tomatoes, about 20, cut in half
salt
3 T. olive oil, extra virgin, best quality
1 T. tarragon vinegar
fresh herbs: 1/2 cup chopped mint, 1/4 cup chopped Italian parsley, 1/3 cup chopped chives (or more if you like onion), 3-4 leaves of sage, roughly chopped, 1 sprig of rosemary, leaves removed and chopped. Use whatever appeals to you, but lots of mint and chives make it special.
In a small saucepan, melt the buttter then add the chopped shallots with a pinch of salt and cook until translucent.
Add the chicken stock with a pinch of salt and bring to a boil.
Stir in the couscous, turn off the heat, cover and let sit per the directions on the package, usually 5 minutes.
Uncover and fluff with a fork.
Remove to a large serving bowl or salad bowl, fluff some more, and let cool to room temperature.
On top of the couscous, add the cucumber, the tomatoes, the herbs.
Sprinkle the tarragon vinegar, and extra virgin olive oil over the top. Add a generous amount of salt over the veggies, especially the tomatoes.
Toss it all together and serve.
Refrigerate any leftovers, covered. It will keep for many days, and is very good cold for lunch.
Would be a very good lunchbox item with a hard-boiled egg or some cheese.
B