Orange Ginger Couscous Salad

There is a variation of this recipe, using regular couscous, in one of my former posts, but I am posting this one now because of all the requests I have received for it lately. This salad is great for potlucks, can be made a day ahead, and can be turned into a main meal with a little added protein such as cooked chicken, duck, pork or tofu. I have never known the original source of this recipe as it came to me via a chef/teacher in the form of a photo copy with no reference. I have since memorized it and have no idea where the original is.

A few weeks ago I was puttering around Les Douceurs de marche at Atwater Market, Montreal, Quebec after work when I came across Israeli couscous. I have photographed it for work (its very photogenic), but never prepared it at home. Israeli couscous has a smoother texture than regular couscous and a little more bite to it. I grabbed several bags and then went back a few weeks later for some more for myself and a friend.

This recipe is refreshing and perfect for a summer BBQ. Originally the recipe asked for currants instead of raisins, but in my humble opinion currants are cute but don't taste particularly good so I use raisins instead. The original recipe also asks for golden raisins and if you have some on hand add them along with the raisins in the same quantity (but leave them whole).

Orange Ginger Israeli Couscous Salad
serves 4

• 300ml / 1 1/4 cup freshly squeezed orange juice
• 5 ml / 1 teaspoon salt
• 5 ml / 1 teaspoon olive oil
• 8 apricots, thinly sliced
• 45 ml / 3 tablespoons raisins, chopped fine
• 15 ml / 1 tablespoon fresh ginger, peeled, chopped fine
• 250 ml / 1 cup Israeli couscous (can be replaced by regular couscous just follow the packaging instructions)
• 45 ml / 3 tablespoons red onion, chopped fine
• 45 ml / 3 tablespoons apple cider vinegar (and more for seasoning)
• sufficient quantity extra virgin olive oil
• sufficient quantity salt and freshly cracked pepper
• 1 green onion, sliced
• 45 ml / 3 tablespoons pine nuts, toasted

Heat the orange juice, salt, first quantity of olive oil, apricots, raisins and ginger until the orange juice comes to a boil, then reduce the heat to low, add the couscous and cover. Cook couscous until liquid is absorbed (about 8 minutes).

Remove from heat. Bring the apple cider vinegar to boil in a small sauce pan, and add the red onion. Stir until onion has turned pink (about 1 minute). Remove from heat. Add to the couscous and fluff couscous with a fork. Add a little extra virgin olive oil, a splash of apple cider vinegar and season to taste. Toss in the green onions. Add the pine nuts just before serving.

Smoked Duck Coucous Salad

This salad is adapted from a couscous salad recipe I have been using for over 10 years. It's a salad I often bring to potluck gatherings, and it is always a hit. My Chef at cooking school handed out photocopies of the original recipe that looked like it came from a cookbook to all the students in her class. We made it as a side dish, and I was astonished that such a simple recipe could have such complex flavours. It is a refreshingly delicious. I cannot name the source of my ragged photocopy, but an aunt of mine requested the recipe via email and I was able to find the exact recipe online. Ginger apricot couscous salad.

The version I present here is a main course salad for summer evenings like we have been experiencing lately. The strong orange and ginger flavours led me to choose smoked Margret de canard as the meat for this salad. I would also serve this salad happily with thinly sliced duck breast if smoked duck cannot be found. For vegetarians I suggest smoked tofu cut in long thin strips. I used roasted peeled pumpkin seeds here but toasted slivered almonds would do well as a substitute.

Smoked Duck Couscous Salad
serves 4-6

500 ml / 2 cups freshly squeezed orange juice
15 ml / 1 tbsp olive oil
15 ml / 1 tbsp minced ginger
5 ml / 1 tsp orange zest
250 ml / 1 cup medium couscous
Julienne:
1 red pepper
1 large zucchini
2 large carrots
1 medium red onion
Sufficient quantity apple cider vinegar
To taste sea salt
3 green onions, thinly sliced
100 grams / 3 oz Margret de canard (Smoked duck breast), cut into thin strips
large handful raw pumpkin seeds, toasted and cooled

In a medium sauce pan bring the orange juice, olive oil, ginger and zest to a boil. Remove immediately from heat and add the couscous. Cover and let sit for 20 minutes. Meanwhile in a small sauce pan bring about 250 ml / 1 cup of water to boil. Add julienned red onion an cook for 15 seconds. Drain onions and add back to saucepan off of burner. Toss onions in a splash of apple cider vinegar to turn the onions pink. Set aside. Add the julienned vegetables including red onion to a large bowl. Add warm couscous to the bowl and toss. Add a splash of vinegar if more is needed and salt to taste. Add green onion and smoked duck slivers and chill or serve at room temperature. Add toasted pumpkin seeds just before serving. Garnish with basil.

I am very thankful that my lavender bloomed early this year as I am about to leave on vacation and I hate to miss it! This year I was able to harvest 8 large bouquets which are know hanging in the stairwell of my basement. Lavender needs a cool, dry & dark place to dry properly. In the fall I will hand out lavender bouquets to friends and family, with a stupid grin on my face, while I proclaim that the lavender came from my garden. Ah summer.