Subject: Couscous Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Mar 28 2000 - 07:44:42 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader "greydog2" for this strange little fable:
"The Farmer and the Fly"
A farmer was milking a cow and a fly was flying around. He shushed it
away with his hand and it flew in the cow's ear. He kept milking and
the fly came out in the milk bucket. The farmer thought, "In one ear
and out the udder".
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Today's recipe comes from a dear friend whose motto is "I don't cook,
I chop." In spite of her fear of fire, she does put together many
delicious and satisfying dishes, and this is one of them.
Couscous Salad
2 - 3 cups (500 - 750 ml) cooked couscous
or other small pasta shape
2 scallions (spring onions), green and white
parts, thinly sliced
1 cucumber, seeded and finely diced
1 medium tomato, finely diced
1/2 cup (125 ml) seedless grapes, cut in half
1/2 cup (125 ml) grated mozzarella (optional)
1/2 cup (125 ml) olive oil
3 Tbs (45 ml) red wine vinegar
1 Tbs (15 ml) curry powder
Salt and freshly ground pepper to taste
1/4 cup (60 ml) slivered almonds
Combine the couscous, scallions, cucumber, tomato, grapes, and
optional mozzarella in a bowl. Whisk together the oil, vinegar, curry
powder, salt, and pepper, and pour over the couscous mixture. Toss
gently to combine. Sprinkle with slivered almonds and serve chilled
or at room temperature. Serves 4 to 6.
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