As the weather warms up thoughts turn towards picnics. Yeah, picnic season is upon us and I’ve been working on a couscous and salmon salad just right for bringing to a spread out blanket. This is still early in the development stage. It combines a Moroccan style French couscous with an Israeli Tune Couscous salad. But for what it’s worth let head down to the lab and see what’s on the slab…
Here’s what you’ll need:
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup chopped shallots3 cups water
- 2 cups of couscous
- 14 oz can of salmon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup freshly squeezed lime juice
- 1/2 cup good olive oil
- 1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
- 1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
- 2 teaspoons minced garlic (2 cloves)
- 1 cup chopped scallions (6-8 scallions)
- 1/4 cup julienned fresh basil leaves, lightly packed
- Juice of 1/2 lime
Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
Meanwhile, combine the salmon, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lime, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.
I like to garnish this with wedges if lime, so you might as well serve this with tequila coolers!