A variation on Cristina Sciarra’s Radish Cous Cous off Food52.
Makes 2 entree portions
1 cup pearl cous cous
2 cup chicken stock (obvi, use veggie stock if you are vegetarian)
1/2 a ripe avocado, chopped
Juice of 1/2 a lemon (or 1-2 Tbs of lemon juice)
avocado olive oil (too lazy/thrifty to go look for separate avocado oil at the store)
Sea salt and black pepper
edamame corn (didn’t have any edamame)
1 small bunch radishes
1 small serrano chili
3 scallions, diced
arugula spring mix salad (had it on hand..)
Optional (see bonus points step 5): 1/4 onion sliced, 5-10 slices kielbasa sausage
1. Cook cous cous in stock beforehand (a day, or a little bit before), salt and pepper, then chill in fridge.
2. Make the dressing: Spoon the avocado into a small bowl. Using a fork, mash it thoroughly. Add the lemon juice, and a little salt and pepper. Pour the oil in a thin stream, whisking as you go, until the dressing is creamy. Taste to make sure the salt and pepper ratio is working.
3. Wash and slice or dice the radishes and cucumbers however you want. I, personally, like to cut things in similar shapes for consistency in a dish -per my mother’s teaching of Chinese cuisine principles. However, I just sliced these, since it would have been weird to dice the veggies the same size as the cous cous, and slicing radishes really thin cuts the bite a little. I also skinned the cucumber before dicing, to skip some bitter taste from the skin. If you had chili, this would be the time to cut them thinly and add.
4. Toss the cous cous, corn, radishes, cucumber,
the chili, scallions and the spring mix together in a large bowl. Add the dressing, and toss until everything is evenly coated. If you are planning on eating any later, you may want to put the dressing and salad away separately and mix just before eating.
5. Bonus points: to add some meaty punch to this, you can caramelize some onions on stovetop on medium heat, then fry up a few slices of sausage to eat atop the salad.
Novelty Rating: 3 of 5
I kind of don’t like eating salad, and in that way, this was a surprisingly pleasant way to eat it.
Likelihood of Repeat: 80%
I was a little worried after I added the olive oil and sniffed it, that the dressing would be an awful combination, but it turned out delicious!
Lesson Learned: Green dressings are still okay, especially if it involves the delicious fat of avocado.