Couscous Salad

I think that a great way (besides blogging of course) to get some new recipes 

is to throw a party! Who doesn't love a good party with food?

Tiff and I threw a recipe party in February and we got some great new recipe from it.

The gist of it is you invite 10-15 people and have them each bring a dish. Make sure they tell the hostess

what it is first that way you do not end up with 10 pasta dishes. 

Everyone that makes a dish brings it with recipe cards (or paper) 

and place them next to your recipe. When everyone has had their fill at the end of the night just go and collect

all the recipes you liked. I got some AMAZING recipes from that evening.
*Also we invited our men because there was just WAY too much good food to leave them out*

One was from my Sister Sarah who found an awesome Couscous Salad

She found it on a Gourmantine . 

I am also going to post the recipe on my blog. 

It was seriously so GOOD that Tiff and I made it for a shower we were throwing 

and I made it to take to lunch for a week! 

It is seriously so GOOD

Ingredients:

250ml chicken stock

150g couscous

1 avocado

2 tomatoes

1 cucumber

2 lemon, juice

1 small aubergine (eggplant)

a bunch of parsley

a large bunch of coriander (cilantro)

3-4 tablespoons of olive oil

salt and freshly grounded pepper to taste

Process: Boil the stock and pour over the couscous, cover with cling film and leave to set for 10 minutes. When the couscous is ready use your fingers to break any lumps that may have formed. This will give a lighter texture to the salad.

Slice the aubergine lengthways, into slices about 5 mm thick. Brush the aubergine with a bit olive oil, and grill on both sides for a few minutes, then sprinkle with some garlic powder and leave to cool for a few minutes. Peel the cucumber, cut lengthways, scrape the seeds out, dice it up together with the tomato, avocado and cooled aubergine, then add all to the couscous.

Chop the parsley and coriander and add to rest. Mix well, add the olive oil, squeeze in the lemon juice and season with salt and pepper. Now, gather all the strength to not eat it directly and let t stand for at least 20 minutes. This will allow for deeper flavor to develop.

 This is how mine turned out! 

Try it for yourselves and let me know how you LOVED it.

*Picture and recipe taken from Gourmantine Blog please go and like her blog and check out some of her awesome recipes