French Friday with Dorie this week leads us to another colourful side dish - a Couscous Salad.
Now being winter here, I don't want anything cold/room temperature/ raw, so I cooked all of the vegetables for this salad - they were meant to be raw, but that did not appeal to me. I halved the couscous and left everything else as per the recipe, so if you think there are lots of veges, there are. I substituted red pepper for roasted red pepper from last week, and served the couscous as a side with Donna Hay's Balsamic Chicken.
Overall, this was delish. I was glad, though, that I halved the quantity of couscous as I had stacks as it was.
To see what the other Doristas thought of this dish, visit the LYL section of the website.
I love that this dish works warm or cold! Nice one!
ReplyDeleteNothing wrong with a lot of veggies, cooked or not so much! This looks wonderful. Who wouldn't want to sit down to a plate of this? Nice photo.
ReplyDeleteI forgot about the sweet peas... otherwise I would have saute those first before adding... I still have one portion of the couscous to deal with tonight! It should go well with sardines in tomato sauce.
ReplyDeleteDonna Hay's Balsamic Chicken sounds good!
Your winter version looks terrific...especially all the extra veggies!!
ReplyDeletelooks huge and yummy but perfect for a summer's day - you might have got away with raw vegies today as it was so lovely and sunny but still got chilly later
ReplyDeleteYes, halving the recipe would have been a good idea. The trouble is that I'm not very good with weights and had no idea how much 10 ounces was going to be until I'd measured it out. We had lots and lots of leftovers.
ReplyDeleteA great shift from a summer dish to a winter dish and I have to think it was darn delicious. I didn't cook the veggies at all but still thot it was just as good hot/warm as it was cold or room temperature. I bet it was even better with the veggies cooked and I suspect you left out the cucumber. Nicely done.
ReplyDeleteThis is one of the things I love about FFWD- not only seeing how others tweak the recipes with ingredients, but also according to the seasons. Great reminder to me that my hubby can look forward to a nice warm version to take for lunches when the temperatures start to dip around here. Great job.
ReplyDeleteI have missed you! This looks very good:)
ReplyDeleteLooks wonderful. I cut mine in half too, and still had enough for a few meals.
ReplyDeleteLove your winter variation! Those spices would be lovely warmed up with lots of vegetables.
ReplyDeleteYour winter version looks wonderful…glad you enjoyed this salad! The flavors of this dish were not my cup of tea…I’m really not a fan of those warm spices…too overwhelming for me!
ReplyDeleteThis made a LOT of salad. I am pretty sure I could have fed a small army with it - I had company for dinner and still had half of it left.
ReplyDeleteThe balsamic chicken sounds delicious. I am looking forward to winter cooking - just not the cold and snow that comes with it :-(
I halves the couscous too and it still made A TON. I liked how it worked with the original amount of veg with the smaller amount of couscous. I'm thrilled to know this works well with cooked veg too because I LOVED this and will happily make it all year long.
ReplyDeleteYou were wise to halve the couscous. We are still eating it 3 days later! Cooked veg is a good idea. Who wants a cold dinner in winter?
ReplyDeleteI halved the recipe also and still had plenty left over. I also served mine hot for dinner.
ReplyDeleteCouscous Winter Style looks fabulous - don't you just love how adaptable this was?
ReplyDelete