Wednesday, October 31, 2012

Couscous Salad

Thanks to the Twitter-gods, I got virtual help with this recipe from Ms. Hesser herself. Not that I was in a real bind, but I wanted to know if she used regular or pearled couscous. Turns out either is fine; I used regular. I made it in early summer before my in-laws were about to arrive. It's always A Thing, cooking for them. They're from Eastern Europe and have relatively conservative and light palates. Despite what they say about not needing to go to such lengths to cook for them, I know they don't travel across the world to eat more boiled eggs and cabbage. A diligent search through my cookbooks lead me to this recipe, and let me tell you -- it was a pot of gold. In more ways than one.

The recipe is a combination of sweet and savory goodness. Among other things, it calls for carrots, celery, chicken stock, as well as cinnamon and dates. I left my celery and carrots on the coarse side (I was making these cookies at the same time and the oven timer was likely going off), but I wish I hadn't. Everything in this salad wants to be on the small side.

I dubbed this the 'cinnamon-scented pot of gold' in a Tweet back to Ms. Hesser, a name which she eagerly approved of. I doubled the recipe and it also solved The Other Thing, making office lunches. It'd be good any time of year, really. To round it out as an entire meal you could even add bits of poached chicken.

Recipe on Page 321 in The Book

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