Couscous and Mint Yogurt Salad
I used to be a food service manager for a grocery store called Wild Oats. It was an all-natural store, so the ingredients and choices were always first class. We would make some kick-ass salads in the deli department, and this couscous version reminds me of some of the flavors we used.
I miss those days working in retail. It can be hard trying to keep every customer happy, but we were pretty good at what we did. I can’t complain, though, given that being a stay-at-home dad is an awesome gig. I think it’s harder than working in the store, though…there I would clock in and clock out. Now I clock out when my eyelids droop and clock in when a tiny foot kicks me in the ribs first thing in the morning.
But I digress…let’s talk about salads. I like green leafy salads, but I prefer pasta and grain salads. They pack loads more flavor and can last three days in the fridge. A leaf salad is pretty much sunk two hours later.
Couscous is made from semolina and is used widely throughout the world. It makes a great filler and base for stews, and almost always accompanies a main meal. I mixed carrots, raisins and dried apricots through the couscous, and then dressed it with a yogurt and honey dressing. Don’t forget the fresh mint, which is crucial to the flavor and gives it that summery Moroccan feel. You could eat this salad as a main course or it makes a great side for a potluck or a barbecue – it’s fresh and light, and the citrus yogurt dressing makes the whole thing go kaboom!