Sunday, January 14, 2007

Fragrant Cous Cous Salad

Fragrant Cous Cous Salad:
(serves 4)

2 cups cous cous
2 cups water
1 shallot, chopped
2 cloves garlic, chopped
1 green onion, sliced thinly, white and green parts
½ c dried cranberries or white raisins
2 whole star anise
4 whole cloves
1 cinnamon stick
1 tsp ground cumin
Salt to taste
Olive oil

Heat olive oil in a sauté pan, add shallot and garlic and cook until slightly softened, add star anise, cloves, cinnamon, cumin and salt and pepper. Add water and bring to a boil. Simmer for a few minutes to ensure water is infused with flavors.

Strain water into a medium saucepan. Bring back up to a boil, add cous cous and stir, remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork and add green onion and cranberry. Adjust salt to taste. Can be served warm or at room temperature.


Patricia Scarpin said...


I've never had couscous and it seems to be a hit around the world!

I love the spices you used here, a gift to the eyes, nose and mouth! :D

Kirsten said...

Thank you Patricia!

I was never sure I really liked cous cous because I had always had it prepared plain and it is VERY bland. With the right seasonings, enough salt and some interesting things mixed in for color and texture, I really like it now and it is very adaptable.