A couscous salad so rich and nutty you can make a meal on it. HARRY
1 cup water or chicken stock
1 bay leaf
1 tablespoon olive oil
1/4 teaspoon salt or to taste
1 cup couscous
2 ounces toasted pine nuts
1/2 cup plumped golden raisins (optional)
2 tablespoons minced fresh parsley
4 tablespoons Mustard Vinaigrette or Yogurt-Cucumber Dressing
2 ounces fresh salad greens
In a small saucepan over high heat, combine the water or stock, bay leaf, oil, and salt and bring to a boil. Place the couscous in a medium bowl, pour the boiling mixture on top, and cover with a plate or lid. Let sit for 10 minutes, then fluff with a fork. Discard the bay leaf. Add the pine nuts, raisins, and parsley and toss with the dressing. Serve at room temperature on salad greens.
Makes 4 servings.