We’re still researching different menu options for our wedding, but today’s recipe is one that will more than likely make the final list. We wanted to include some type of salad – it will be summer after all – but the problem with typical salads is that the greens wilt after a short period of time, and being able to prep things in advance is a definite must, since we’ll be preparing everything ourselves. Enter this couscous recipe. It reminds me of pasta salads, and it’s very refreshing thanks to the spearmint in it. So it’s probably not the best recipe to share in the middle of winter, but it was delicious so I wanted to blog about it.
Recipe from my mom
- 3.5oz (100g) whole grain couscous
- 3.5oz (100g) vegetable stock
- 3.5oz (100g) red bell pepper, very finely diced
- 3.5oz (100g) green pepper, very finely diced
- 2.1oz (60g) extra virgin olive oil
- 0.35oz (10g) Spanish sherry vinegar
- 0.35oz (10g) lemon juice
- 1oz (25g) spearmint, finely chopped
- 1oz (25g) raisins, hydrated in rum and chopped (discard the rum) (also, if the raisins are already soft, there’s no need to hydrate them)
- 1oz (25g) chopped pine nuts (optional)
Spread the couscous on the biggest possible dish. Add the vegetable stock just as it starts to boil and cover the dish with plastic film. Let it sit for 5-10 minutes until the couscous has absorbed all the stock, and remove with a couple of forks so it’s not clumpy. Prepare a vinaigrette with the remaining ingredients and add it to the couscous, mix well, let it cool down and refrigerate until ready to serve.
My boyfriend wasn’t a huge fan of the raisins so we’ll probably change that, but I think they added a great touch of sweetness!