So.
Couscous.
Tiny balls of semolina turned into one of our very favorite salads.
Pretty quick.
Pretty simple.
Pretty darned tasty – and – mebbe even a bit better the next day!
INGREDIENTS
•3/4 cup pearl couscous
•1 cup stock, I used some pressure cooker chicken stock I had stashed in the freezer
•1/2 tsp Kosher salt
•2 tbsp Medianoche Mayonnaise*
•Sun dried tomatoes**
•Black olives
•Sliced peperoncini
•Feta cheese
*OR, try one tablespoon of Medianoche Mayonnaise and one tablespoon of Snoop Dogg’s wonderfully garlicky tartar sauce.
**I use dry pack sun dried tomatoes, but feel free to use oil pack, if that’s what you prefer.
Add the salt to the stock in a two quart sauce pan and bring to a boil.
Stir in the couscous, remove from heat, cover and let rest until the liquid is absorbed, mebbe an hour or so.
Stir in the Medianoche Mayonnaise (or the Medianoche Mayonnaise and the Tartar Sauce), then the tomatoes, olives, and peperoncini.
Cover and stash in the fridge. The nice thing about this combination is that the couscous absorbs the mayonnaise (and flavor), while the tiny bits of brine from the peperoncini and olives gives the salad a second, oil and vinegar kindof kick.
Crumble feta over the couscous just before serving.