The secret to a cold salad is a light, fresh dressing. Everything else is just mix and match. That’s the philosophy behind this pseudo-recipe, which we’re calling kitchen sink couscous because you can make it with whatever the contents of your larder happen to be. Everything but the kitchen sink!
A high veggie to noodle ratio is my personal preference, but you can adjust as necessary. Make about 6 cups (prepared) of a pasta, grain, or couscous, and chop enough vegetables to total 3 – 4 cups. Use whatever vegetables you like, just combine them all into a reasonable sized pile and add to your couscous. We happened to have snow peas, sun-dried tomatoes, green onions, bell pepper, and celery. They all went in the bowl!
Now for the perfect light dressing. Chop some garlic, juice some citrus, and combine with a little olive oil, rice vinegar, salt and pepper. Our amounts are listed below, but I recommend a 1:1:1 ratio for you liquids, as much garlic as you like, and then salt and pepper to taste.
Recipe:
6 cups Israeli Couscous (or the noodle/grain of your choice)
3-4 cups chopped vegetables (dealer’s choice)
Dressing:
1/4 cup olive oil
1/4 cup rice vinegar
1/4 cup lime juice
1 tsp salt
pinch pepper
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