In addition to the 8 dozen cookies I had to bring to the recent cookie exchange, I also needed to bring an appetizer or light dish. The dilemma for me is that we have a new puppy and my cooking & shopping has been a bit neglected lately as the puppy has basically sucked every free moment out of any day that I might have previously had. Fortunately my sister recently sent me a recipe for a Cranberry Couscous Salad recipe from Susan Feninger, unfortunately I only had about 2 of the ingredients!
I am nothing if not resourceful, so I decided I could make something work with what I had on hand, and it ended up being delicous. I added dried blueberries because I didn’t have enough cranberries and used shallot and chives because I didn’t have mint or parsley and then for good measure, added a little feta because I felt it needed a bit more of a salty element. In the end, it did not remotely resemble Susan’s original recipe, that I still want to try, but mine was a very colorful, tasty salad perfect for the holidays.
Cranberry-Blueberry Couscous Salad
- 2 cups couscous
- 2 1/4 cups water
- 1 1/2 cups dried cranberries, roughly chopped
- 1/2 cup dried mini wild blueberries
- 1 shallot, diced
- 2 tablespoons finely chopped chives
- 1/2 cup fairly well crumbled feta
- Kosher or sea salt
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup olive oil
In medium saucepan, bring water to boil, add couscous, stir, cover tightly and remove from heat. Let sit for 5 -1 0 minutes. Remove lid and fluff with fork. Let cool completely.
Transfer couscous to bowl. Add cranberries, blueberries and shallots. Mix well.
In small bowl, add lemon juice and then drizzle olive oil in whisking constantly to make a smooth emulsion. Salt & pepper to taste. Pour dressing over salad, mixing throughly.
Add couscous & chives – mixing gently just to combine. Salt to taste.