Couscoussaki Summer Salad

Couscoussaki is an authentically Greek take on couscous. However, this product is a 100% durum wheat semolina pasta. This one is produced by world-renown chef, restaurateur and author, Maria Loi.  What I like about her version of a “petite pasta,” as she calls is, is that it is a little larger than the normal tiny grains of couscous. Both, of course, are ideal for making summer salads. What I enjoy most about using couscous as a base for a salad is that its subtle, nutty flavor works perfectly as a blank canvas to which you can add whatever catches your fancy. This salad was made with zucchini, charred fresh corn, toasted pine nuts, spring onions, and feta cheese.  Then, I simply dressed it with the best EVOO I had in the kitchen. This week I’ve been enjoying a rich, fruity olive oil from Australia produced by Cobram Estate which received rave reviews in the press.

If you want to turn this simple salad into a main course, just add a protein such as grilled shrimp, salmon, chicken or even leftover steak or pork loin.

 

Ingredients:

1 cup Loi couscoussaki (or use regular instant couscous)

3 cups homemade vegetable broth

½ cup fresh zucchini, cut in ½ inch rounds, then in quarters

2 ears of grilled corn with kernels cut off the cob

1/3 cup toasted pine nuts

3 spring onions, thinly sliced

1 fresh lemon. (Use the grated rind of half of the lemon and juice the rest keeping 1 Tablespoon for the salad and reserving the leftover juice for another use)

¼ cups fresh chives, thinly sliced

1/3 cup crumbled feta cheese

Sea salt, to taste

Generous grinding of fresh black pepper

¼ cup EVOO

 

Cooking instructions:

1.    Cook couscoussaki in either boiling water or broth (as you would a pasta) for 7-9 minutes until done to the texture of your liking. Then strain and allow to cool.

2.     Put cooked couscoussaki into a bowl and add all of the other ingredients, except for chives, cheese, and EVOO. Combine thoroughly.

3.     Put couscoussaki into a serving dish and top with the feta cheese and chives.

4.     Liberally dress with EVOO plus an extra sprinkle of sea salt and fresh ground pepper.

Makes: 4-6 servings

Wine recommendations:  Assyritiko, Chenin Blanc, Frascati, a non-wood aged Chardonnay, your favorite rosé wine or even a slightly chilled Beaujolais.

 

 

 

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