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.