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Couscous Salad II
Ingredients
2
c.
couscous
prepared per package instructions*
1/2
c.
tomatoes
diced
1/2
c.
fresh fennel root
diced
1
tsp.
orange zest
1/4
c.
white wine vinegar
1/2
c.
olive oil
1/4
c.
chopped green onion
Salt and pepper
Instructions
Combine all ingredients in a bowl and chill overnight.
Serve as an accompaniment to cold poached salmon, halibut, scallops or calamari steaks as well as cold broiled swordfish steak.
Notes
To enhance the couscous, add 1 Tbsp of chopped garlic and 1/4 tsp saffron to the liquid. Substitute water with chicken stock for fuller flavor.