The weather in Spokane has not been incredible lately, but the next few days should be in the mid-seventies and beautiful. I've always loved pasta salads when summertime comes around, but most pasta salads you find at BBQs or picnics are loaded with mayo or oil, unfortunately. So, I decided to try to make a yummy "pasta-like" salad to fit perfectly with the coming summer weather.
- Cous Cous Salad
- 1 cup uncooked Israeli Cous Cous (whole wheat if you can find it)
- 1/4 small red onion, finely chopped
- 1 medium bunch cilantro, finely chopped
- 1 cup sliced black olives
- 1 cup sugar snap peas, ends removed and cut into 1 inch sections
- Lemon Tahini Dressing
- 3 Tbsp fresh lemon juice
- 2 Tbsp tahini (sesame paste)
- 2 Tbsp water
- 1/2 tsp onion powder
- 1/2 tsp fresh minced garlic
- 1/2 tsp black pepper
- In a small pot, bring 2 cups of water to a boil. Once boiling, add the uncooked Israeli Cous Cous and simmer covered for 8-10 minutes. Place in a strainer and run cool water over the cooked cous cous to cool for the salad.
- Place all of the chopped vegetables and cooked and cooled cous cous into a medium sized bowl.
- In a small bowl or cup, mix together all ingredients for the lemon dressing with a fork or whisk until smooth and creamy.
- Pour all, or as much as you desire of the dressing over the salad. Mix well until all the salad is well coated.
- Serve chilled and store in the fridge.
Amy's Notes: I didn't realize that the cous cous I used was essentially "white" cous cous, so next time I make this I will try looking for a whole wheat cous cous, and I would recommend that you do the same. For those of you that are not as big a fan of lemon, substitute one or two of the Tbsp of lemon juice for some more water. Warning, this leaves you with a bit stinky breath, so bring some tictacs if you bring this to a picnic.
What foods do you love that just scream "summertime" to you?