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For your holiday buffet

Print | Comments () Posted by Sheryl Julian December 8, 2009 12:58 PM

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I was flipping through "Park Avenue Potluck Celebrations" and besides photographs of luxe tables, there are quite wonderful recipes. (They're all contributions from The Society of Memorial Sloan-Kettering Center Center, whose project this is.)

This is an easy salad to add to a buffet. Couscous, which only needs to be soaked in boiling water for a few minutes, is delightful with crunchy vegetables and a lemony dressing.

Couscous salad
Serves 8

2 cups couscous
3 cups water
1/4 cup olive oil
1 pint cherry or grape tomatoes, halved or quartered
1 English (seedless) cucumbers, halved lengthwise and thinly sliced
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
4 scallions, thinly sliced
Juice of 2 lemons
1 1/2 cups crumbled feta
Salt and pepper, to taste

1. In a large bowl that will hold all the salad ingredients, combine the couscous and boiling water. Set aside for 5 minutes.
2. Stir the couscous. Add the olive oil, cherry tomatoes, cucumbers, parsley, mint, scallions, lemons, feta, salt, and pepper. With a rubber spatula, fold the vegetables into the couscous. Taste for seasoning and add more salt, pepper, or lemon juice, if you like. Adapted from "Park Avenue Potluck Celebrations"

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1 comments so far...

I make a similar salad with quinoa - and double or triple the parsley. Fabulous!

Posted by Addison Cook December 13, 09 11:39 PM

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Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

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