From Our Kitchen: CousCous Salad

To be completely honest, I saw this recipe on an episode of The Kitchen on the Food Network, but since I gave it a twist and a snap, I’m’a call it mine.

What’s it in you say? Israeli Couscous, Green Grapes, Green Onions, Walnuts, Arugula, and Avocado, then it’s all tossed with Grapeseed Oil, Pomegranate Vinegar, Salt, Pepper and the Zest and Juice of one Lemon. It’s really easy to make and is so good on a hot summer night with a nice glass, or bottle, perhaps, of Sauvignon Blanc.

Here’s how it’s done:

Slice a bunch of green onions into ¼ inch or less segments. Put in a bowl.

Slice a bunch of green grapes in half — though I quartered some of the larger ones. Add to the bowl.

Give a handful or so of walnuts a rough chop and add them to the bowl.

Cook the Couscous as per the instructions — I used one-and-a-half cups because it makes a good amount of salad and there are leftovers for the next day. When it’s done, drizzle with Grapeseed Oil and allow to cool; toss it every so often with a fork to keep it fluffy. Once cooled, add it to the onions, grapes and walnuts.

Take a large handful of arugula — though you can also use mint, or even basil, but I like the peppery quality of Arugula — and chop it up; then add it to the salad.

Take two boneless, skinless chicken breasts; season with salt and pepper, garlic powder, dried basil … whatever seasonings and herbs you like … place in aluminum foil and bake at 35o for about 35-40 minutes; allow them to chill completely then dice them and add to the salad.

At this point take one avocado — and to be honest, I used one-and-half because it’s my salad and that’s how I like it — dice into small cubes and add to the salad. Then take one lemon, zest the entire lemon and add to the salad and then juice that same lemon.

Dress with Grapeseed Oil and Pomegranate Vinegar to taste. Allow to chill a bit longer and, BAM, deliciousness.

It’s creamy with the couscous and avocado, but crunchy with the walnuts and onions, peppery with the arugula, sweet with the grapes and tangy with the lemon.

I might have to make it again this week.