As I write this, much of our country has spent the last few days sweltering in a record-setting heat wave. As a result, my stove is officially off-limits and the barbecue has been all but abandoned. To further complicate matters, for every degree the temperature goes above 95, my appetite seems to decrease exponentially. So, today, with yet another heat index forecast to be well over 100*, I’m looking for something light, fresh, and easy to prepare for dinner. For me, that often means a pasta salad. (OK. It also means ordering a meal for home delivery but what kind of recipe post would that make?) We all have our favorite pasta salads and recipes abound for tabbouleh-like salads that use couscous in place of bulgur. Today’s recipe, a favorite of mine, is from David Rocco’s Dolce Vita and is perfect whenever it’s a hot time in the city.
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Resembling a grain, couscous is actually a small bead of pasta. In fact, I’ve seen Lidia Bastianich actually make it on her show, Lidia’s Italy. It’s a simple process: flour — I believe it was semolina — is spread on a tabletop and water is sprinkled over its surface. A few minutes later, the resulting small pasta beads are carefully collected and sorted using sieves with holes of varying sizes. It was an interesting process to watch, although I doubt that I’ll ever attempt it, especially for today’s recipe. That’s because the main advantage to this pasta salad over all others is in its ease of preparation: there is no cooking. Instead, raw couscous is allowed to marinate in a rather generous amount of dressing and, as it hydrates, the couscous absorbs the dressing’s flavors. The result is a light, tasty salad and a kitchen that’s as cool as it was when you started. Believe me, on days such as these, my kitchen needs all the help it can get.
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No-Cook Couscous Salad Recipe
Ingredients
2 cups couscous- 1/2 cup extra virgin olive oil
- 1 sweet onion, chopped
- 2 bell peppers of differing colors, chopped
- 1 celery stalk, diced
- 1 carrot, diced
- 1 doz cherry tomatoes, halved
- 1 large can (28 oz) diced tomatoes plus liquid
- 1/4 cup fresh lemon juice
- basil leaves, torn, to taste
- salt and pepper, to taste
- splash of red wine vinegar (optional)
Directions
- Place olive oil, lemon juice, and canned tomatoes (juices included) into a large bowl and mix well. Add couscous and stir to combine.
- Add the bell peppers, onion, celery, carrot, and cherry tomatoes to the bowl and mix well. Cover with plastic wrap and refrigerate for a few hours. Give the salad an additional mix, or two, while it is being refrigerated.
- Just before serving, tear the basil leaves, add them to the salad, and mix well. If desired, add a light sprinkling of vinegar over the top of the salad.
Variations
Anyone who reads this recipe will probably think of additional ingredients to add to the mix. In fact, I added the celery, carrot, and splash of vinegar to David’s original dish. The interesting thing about the recipe is not so much the list of ingredients as the fact that no cooking is required. Still, if you’re looking for suggestions, you can try adding chick peas, sliced radishes, lettuce, walnuts, apple, you name it. And don’t forget herbs. Mint, for example, will add a completely new dimension to your salad’s flavor profile. Lastly, if you’re looking for something a bit more substantial, try topping off your salad with some flaked tuna that’s been dressed lightly with olive oil & wine vinegar.
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LIDIA RULES! I thought only all caps would convey how much I love her. I also love the idea of a pasta that plumps while it marinates. This just looks really fresh and fantastic. But back to Lidia, whenever she’s on TV we stop and watch. But you know I don’t think I own one of her books. This must be remedied.
I couldn’t agree more. There is only one Lidia and I love everything about the woman. There’s an authenticity about her and her recipes that few chefs possess and my DVR is set to record her show whenever it’s broadcast. LONG LIVE LIDIA!
Who loves you, Jack? I do!
Aw, thanks, Dear. I knew this recipe would catch your eye. Give it a shot; I’m sure you’ll approve.
I’ve made versions of it over the years, but you’ve reminded me of how good it is and given me some new ideas, too. Grazie, baybee.
Prego, Carina.
I always knew couscous was a quick dish to prepare, but you’ve made it even easier… I did not know it could simply marinate to tenderness! This will be a great dish to prepare before work (yes, I remember your comment that you Don’t Work, but some of us do!) and truly, the possibilities are endless to mix into this wonderful salad.
I hope my attempt at a joke didn’t offend, Linda. I’m disabled and don’t work currently — but I’ve not forgotten what it’s like to come home on exceptionally hot days and have to fix dinner. Make this salad in the morning and let it “cook” all day long in the fridge. As for the recipe itself, the only thing you need to be careful about is the amount of liquid needed to hydrate/cook the couscous. So, if you choose not to use the canned tomatoes, you’ll need to add some other liquid to make up for the fluid loss.
Oh, not offended at all…maybe jealous!
Looks wonderful John! I’ll be making my Latin take on tabouleh soon
And I’ll be there to check it out when you do, David. Can”t wait!
Oh, and you didn’t even need to boil the water. That is wonderful! I love you above suggestion about letting the couscous plump up while away at work, coming home, browsing what’s in the garden, a little knife work, and dinner! It sounds so perfect…. A glass of chilled rose`…..
I have a batch in the fridge right now that I made this morning with the vegetables I bought yesterday at the farmers’ market. Since no cooking is involved, it really is a one bowl dish and perfect for the “dog days” that lie ahead.
Love couscous and love couscous salads! Perfect meal for the heat you are experiencing – sadly we are on the other end of the scale – I will swap you any day.
Mandy
Ah! The grass is always greener … I try not to complain too much about the heat for I know that in 6 months I’ll be cursing the cold as I use a snowblower to clear my front walkway and that of my neighbors. I’ll probably blog about casseroles on those days.
Yummy, this couscous salad looks absolutely amazing, and perfect for the heat of the summer. I know it’s been very hot here as well, and with that said my appetite isn’t the greatest!
My appetite is much the same as yours and that’s why I love this salad. It’s light and fresh-tasting, the perfect appetizer for the dish of ice cream I’ll eat to try to cool off.
I love coucous!!! Thanks for this easy and tasty recipe!!!! Bravo, including tomatoes with their juice is such a clever idea!!
We’ve had some exceptionally warm weather and recipes like this one that don’t require any cooking are heaven-sent. I’m glad you enjoy it and thanks for stopping by to comment.
I know what we’re having for supper tonight! Your salad looks tempting and delicious!
Truly, this is a favorite of mine and I rely upon it whenever the weather really heats up. I hope you, too, enjoy it and thanks for stopping by.