I like couscous. I particularlly like the little, traditional-style, Moroccan couscous.
I don’t know why, but some (most) of my friends find my liking of couscous a source of amusement–I now own a shirt that says “One Flew Over the Couscous Nest.” When I wear that to Central Market, I get mad props. Everyone else just looks at me as if I’ve lost my mind.
Nobody would find it amusing if I ate spaghetti, or macaroni salad, or baked ziti…but mention couscous, and the laughing starts.
If you plan ahead and make too much couscous for dinner, the next day you can have it in a salad. We did that recently when we chartered a boat down in the BVI. We were going from Cooper Island over to the Baths on Virgin Gorda for the day. It was blowing somewhere between 17 and 22 knots (that’s fairly strong and choppy), so we really didn’t want to have anything overly-involved for lunch.
Hence, the salad.
Couscous al Barco
What You Need:
2 cups cooked moroccan couscous
1 tsp balsamic vinegar
1/2 tsp olive oil
1/3 cup chopped red onion
1/2 green bell pepper, chopped
1 mango, chopped
1/2 tsp ginger, minced
Salt to taste
What To Do With It:
Mix all ingredients, mix, and let stand for 3 hours for best results. Salt to taste and serve with a nice caribbean lager such as Red Stripe or Caribe.