Captains Couscous Salad Recipes

OUR FAVORITE LEMON HERB COUSCOUS SALAD

Steps:

• Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
• While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
• Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

CAPTAIN'S COUSCOUS SALAD

Steps:

• Bring water to a boil in a medium saucepan and add salt.
• Gradually whisk in couscous, cover and remove from heat.
• Let stand for 5-10 minutes, until all the water is absorbed.
• Fluff with fork and transfer to a large bowl.
• Combine all the rest of the couscous ingredients and mix.
• ---Dressing---.
• Combine lemon juice, chili powder, ground cumin, garlic, sugar and salt in a small bowl.
• Whisk until the sugar and salt are dissolved.
• Gradually whisk in the oil.
• Pour dressing over couscous and mix.
• Taste and adjust seasoning if desired.
• Cover and chill in the refrigerator for 2-4 hours.

CAESAR SALAD WITH HOMEMADE TAPENADE CROUTONS

Steps:

• 1. Preheat the oven to 350°F.
• 2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
• 3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place.
• 4. Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired.
• 5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately.