Comments on: Insalata Siciliana di cous cous: Sicilian style cous cous salad

By: Barbara

Barbara — Wed, 16 Jul 2008 19:06:44 +0000

Thanks for posting this recipe so quickly! Altho we just ate it yesterday, I think I’ll be making it very soon! Yummy!

Also, thanks for a wonderful lunch yesterday! Will we be seeing the spicy Peruvian chicken recipe any time soon???

By: María I.

María I. — Thu, 17 Jul 2008 02:45:24 +0000

This recipe came at a perfect time when I refuse to spend more than 10 minutes in the kitchen cooking when it\\\’s 105 outside. Thanks!

Is the Peruvian spicy stew ají de gallina? I love this dish and can\\\’t get enough of it. I can\\\’ t eat it in the summer because of the heat (in the dish and outside) but it\\\’s my all-time favorite South American dish.

By: Gianna

Gianna — Thu, 17 Jul 2008 07:22:13 +0000

I.t\’s delicious. I was one of the lucky people to taste for the first. I didn\’t identify dried tomatoes. Usually in Italy in cous cous dishes we don\’t put the oil of marinated artichokes but vinegar. We are leaving for England on Tuesday. I\’ll miss your cooking, English food is horrible, a good way to go on a diet!! Bye

By: admin

admin — Thu, 17 Jul 2008 10:21:06 +0000

@Gianna:

I don’t like to waste any of the flavor of artichokes! But it worked, didn’t it?

By: admin

admin — Thu, 17 Jul 2008 10:23:23 +0000

@María I.:

It sure was aji de gallina, but using SW chillies my TX pal brings me instead of yellow aji chillies. They were hard to find in DC too. I like aji de camarones, too, but the gallina more. I use an old hen for the gallina part because they are so much more tasty, and therefore I had good broth for making the cous cous. Do you not also love causa?

Enjoy the salad. Unless you consider boiling water cooking, there’s no cooking at all.

By: admin

admin — Thu, 17 Jul 2008 10:25:07 +0000

@Barbara:

If you like. I usually only post my own recipes or translated Italian ones, but will happily post the aji. Next, however, is the zucchine-bran bread, because these people are suffering from TOO MANY ZUCCHINE.

By: María I.

María I. — Thu, 17 Jul 2008 16:44:17 +0000

Yes, causa is another wonderful Peruvian dish. I like it only with a tuna filling. I\’m slowly being introduced to Peruvian food by my many Peruvian friends and my mom\’s caregiver, Elza. Last month I posted on my blog a photo of the ají Elza made for me.

I\’m thinking of making the cous cous salad this weekend as an accompaniment to fish. We like to eat sardines in the summer, do you think it will go well with oil packed or grilled sardines?

By: Ruth

Ruth — Tue, 22 Jul 2008 09:32:40 +0000

I love couscous - savory or sweet, hot or….given the heatwave we’re having …cold. It’s a perfect salad base and your version looks wonderful.

Hope you’ll share it with Presto Pasta Nights.

By: admin

admin — Tue, 22 Jul 2008 10:58:30 +0000

Maria, I’d like it with grilled sardines, but I don’t even want to think about oil packed ones.

I learned about Peruvian food when my closest friend, Elba, lived near me in Washington, DC. Then I went to see her in Lima when she went back. I didn’t eat Guinea pigs, but I liked everything I did eat!

By: katie

katie — Thu, 24 Jul 2008 19:28:33 +0000

I can see myself standing in the fridge, eating the leftovers… I love couscous salads, especially with lots of ’stuff’ in them!