First up is recipe from the archives for what I now call Library Salad because the salad was inspired by one I read about while working at the library.
This is hands down our favorite non-lettuce salad of the summer. It is somewhat similar to a tabbouleh salad, and anytime we have a summer gathering it is an easy and crowd pleasing dish to bring.
COUSCOUS “Library” SUMMER SALAD
1 1/2 Stock (chicken, beef or vegetable)
1 Cup Plain Couscous
1 Large Cucumber, peeled, seeded, and thinly sliced
2 cups sliced grape tomatoes
1 cup of Feta Cheese
1 Small Purple Onion, cut in half and thinly sliced
The Kernels off of 3 Fresh Ears of Corn, slightly boiled
Juice and Pulp of 1 large Lemon
2 Tablespoons of Sunflower Oil
2 teaspoons pf Sea Salt
Pour over dry couscous
Set aside to cool
In a large bowl combine veggies and cheese
Add Couscous to mixture
Dress with lemon juice, oil, and salt.
Mix thoroughly, cover and set in fridge for 1-5 hours.
You can serve this right away, but it is better if it has some time to soak.
If it is too dry for your taste add 1 more Tablespoon of oil