Saturday, June 30, 2007

Rainbow Couscous Salad

We haven't photographed anything in a while, but that doesn't mean we haven't been cooking. We brought this very colorful couscous salad to a family barbecue and everyone loved it. We were responsible for bringing a couple vegetarian dishes to a family barbecue last weekend, so we made a great light and creamy cole slaw and this couscous salad that follows. The dish is inpired by a couscous salad I had once at Marvelous Market, a local bakery/cafe chain that's a bit overpriced. We'll be photographing again soon, for now enjoy this light and delicious salad!

1 lb israeli couscous (uncooked)
1 1/2 cups vegetable stock
1/2 cup golden raisins
3/4 cup pesto (basil, or whatever pesto you have on hand, no cheese)
1 red pepper, diced
1/2 red onion, diced
1 cup grape tomatoes, halved

Bring the vegetable stock and raisins to a boil. Once boiling, add the couscous, and simmer, covered for 10 minutes.
Once the couscous is al dente, stir in the pesto, until well combined.
Lastly, stir in the remaining vegetables.
Enjoy warm or cold.

Serves 8.

1 comment:

dan said...

I just made this incredible pesto. You guys should do something like it. Keep up the food ideas and keep inspiring me.