We paired it with some shrimp and veggie skewers from the grill. Since it is such a great summer salad, we recommend drinking a light and refreshing beer with it that won't overpower the interesting flavors of the dish. Starr Hill makes a great German Hefeweizen called The Love that we... well, love! It is light and easy-drinking but much more delicious than the standard American lager you might find at a barbeque.
What you'll need:
-1 cup of couscous
-1 1/2 cup of water (use the amount of water recommended on the package)
-3 tbsp. olive oil
-20-30 cherry tomatoes, halved length-wise
-3-4 sprigs mint, diced
-1 thin slice red onion, diced
-2 scallions, diced (both greens and whites)
-1/2 cucumber, diced
-1/2 cup corn
-1/2 cup garbanzo beans
- 1 small can (6 oz.) tomato paste
- 2 tbsp. red chili paste (you can find this usually in the Asian Cuisine isle of your grocery store)
What to do:
Preheat oven to 400ºF. Place cherry tomatoes face up on roasting pan and brush with 1 tbsp. of the olive oil. Roast for 20-25 minutes or until they have collapsed on themselves.
Heat water in a medium sauce pan with 1 tbsp. of the olive oil. When boiling, add couscous, remove from heat and cover. After 5 minutes, uncover and fluff with fork.
Mix couscous and remaining 1 tbsp. olive oil in a large bowl. Mix in tomato paste and chili paste. Add all remaining ingredients and fluff.
This dish tastes great hot or cold, but we prefer to chill it in refrigerator for 2 hours before serving.
An idea: This salad tastes great spooned and wrapped up in red lettuce leaves -- it turns the salad into finger food -- yum!