Insalata Siciliana di cous cous: Sicilian style cous cous salad
This is the hit of my cooking year so far. I worked up the recipe because a client had a person who would not eat cheese so I wanted a second primo without any. In a meal full of favorites, this salad was the favorite dish.
You can’t make a tiny amount. There are just too many ingredients. You could make less, but not little. Don’t let it stop you. It’s an ideal summer salad because it is safe at room temperature, no matter how hot your room or patio is. Leftovers are delicious from the refrigerator and most of the salad can be pre-prepared ahead of time.
There is nothing wrong with any of that and a whole lot right with it.
The ingredients relentlessly move back and forth from sweet to sour with some crunch added in just for the pleasure. It’s kind of pretty, too.
Insalata Siciliana di cous cous
Serves 8-12
Almost all the vegetable components can be made a day ahead and stored in plastic containers in the fridge to make the preparation very quick. The only ones I would do last minute is the tomatoes and the radishes to preserve a good texture.
3 slices of marinated dried tomatoes, diced
¼ cup or an espresso cup of stoned dry cured olives cut in two
¼ cup or one espresso cup of capers, coarsely chopped if they are large
½ cup or 2 espresso cups of chopped mild onions
1 large or several small cucumbers, diced
½ cup or 2 espresso cups of very ripe tomatoes, diced
the contents of an 8 ounce jar or two 4 ounce jars of artichoke hearts in marinade—reserve the oil for the dressing
a good handful of raisins
1 bunch of radishes, halved and then sliced thinly
about 4 ounces of fresh lemon juice
the artichoke oil
olive oil as needed
2 handfuls of fresh herb leaves—oregano, marjoram, thyme, chives, parsley, basil, choose 3 of those.
2 cups or 400 g cous cous prepared in 2.5 cups or 20 ounces of broth or salted water according to the directions
In a large bowl, soak the raisins in the lemon juice.
Clean and prepare all the other components except the cous cous.
Beat the oil from the artichokes into the lemon juice with a fork. Taste for salt and correct. Add all the vegetable ingredients and the herb leaves (I leave the basil for the top in case there are leftovers, because it will turn black.) Mix all these well and leave to marinate at room temperature.
About 30 minutes before serving, prepare the cous cous (you add it to boiling liquid, cover and leave for five minutes!) and fluff it with a fork and then toss it with the vegetables in the big bowl. It may need some additional olive oil to be light and moist. Taste and correct once more for seasoning. Sprinkle the minced basil over the salad if you are using it.
You can garnish this with sprigs of the herbs you used, or radish and cucumber roses. This is served perfectly safely at ambient temperature.
We ate this yesterday before a Peruvian spicy stew and the plum cake that I called the “easiest cake you have never yet made.” It’s still that easy and plums are in season. Mangiate!
I’ve decided to send this off the Presto Pasta Night this week hosted by Kate at Thyme for Cooking. Chow down world.
10 comments July 16th, 2008
