Couscous Salad

Name: Couscous Salad
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup precooked couscous; 1 cup white wine; 3 whole cloves garlic; 1/2 medium-size onion, diced; 1/4 cup fresh parsley leaves, whole; 2 pounds mussels; 1 medium-size head of red leaf or Romaine lettuce; 4 scallions; 4 stalks of celery; 2 tomatoes; 1/2 cup olive oil; 1 lemon; Salt and pepper

By Bryan Miller

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

2cups water
1cup precooked couscous
1cup white wine
3whole cloves garlic
½medium-size onion, diced
¼cup fresh parsley leaves, whole
2pounds mussels
1medium-size head of red leaf or Romaine lettuce
4scallions
4stalks of celery
2tomatoes
½cup olive oil
1lemon
Salt and pepper

Ingredient Substitution Guide

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Preparation

Step 1
In a pot, bring the water, salted, to a boil and add couscous and stir with fork. Remove from heat. The couscous, which will have absorbed all of the water, will be soft but should not be sticky.
Step 2
In separate pot put wine, garlic, onion, parsley. Bring to a boil and simmer 5 minutes.
Step 3
Add mussels to second pot. Cover and cook until mussels open, 8 to 10 minutes. Remove from heat.
Step 4
Cut lettuce leaves into ½-inch strips. Dice scallions and celery coarsely. Slice tomatoes.
Step 5
Remove mussels from shells. Drain all juice into pot with white wine.
Step 6
In a salad bowl arrange couscous, lettuce, tomatoes, mussels, celery and scallions.
Step 7
To make dressing, strain the wine-mussel juice mixture and mix about half of it with olive oil and juice from one lemon, or to taste. Salt and pepper.