Cooking with couscous
Everyone has cooked with couscous by now and if not, it’s time to get to the know the fluffy North African staple. The coarsely ground semolina pasta cooks quickly (put it in boiling water, take off the heat and cover for 5 minutes), which is music to the ears of Stir Crazy folks. In this salad, it’s joined by shrimp and orange in the form of segments and juice.
It’s a beauty for a ladies luncheon or a light dinner. Make it for yourself and bring to the office for the next couple days. Everyone will be jealous.
Couscous Salad With Shrimp and Oranges
1 large orange
1 cup cooked and peeled large shrimp
1 cup uncooked couscous
1 1/2 cups orange juice
1/4 cup vegetable oil
2 teaspoons fresh lemon juice
1 tablespoon fresh grated ginger
1 tablespoon grated orange peel
3 tablespoon raisins
1/4 cup chopped walnuts, toasted (see note)
1/4 cup finely chopped fresh parsley
Peel orange; remove white pith and membrane. Cut into segments. Reserve a few whole segments for garnish. Halve remaining segments.
Reserve a few whole shrimp for garnish. Cut remaining shrimp into bite-site pieces.
Cook the couscous according to package directions, substituting orange juice for water as the cooking liquid. When cooked, transfer couscous to a bowl and fluff with a fork, separating any lumps. Drizzle oil and lemon juice over couscous; continue to fluff the grains. Add ginger, orange peel, halved orange segments, raisins, walnuts, parsley and cut-up shrimp. Mix well. Refrigerate several hours before serving.
Just before serving, toss lightly. Garnish with reserved whole shrimp and reserved whole orange segments.
Note: To toast walnuts, spread them in a skillet and place on medium heat. Stir frequently to prevent burning. Once they are heated, they will toast quickly. Take them out of the hot pan to cool or they will burn.
Serves 4.
Source: “Salads: Food Writers’ Favorites” edited by Barbara Gibbs Ostmann and Jane Baker (Dial Publishing, 1991)
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