Tuesday, October 18, 2011

Waldorf Blue Cheese Cascadian Couscous Salad

What a pretentious title for such a simple recipe! It's just a bunch of ingredients typically found in a Waldorf salad, tossed in with some couscous with a little vinaigrette. It's the kind of recipe where the quality of the ingredients really matters because it's so simple that you taste all of it. I had some local blue cheese, local apples, and local celery, so that was nice. This wasn't particularly great, though. I wouldn't make it again.


Waldorf Blue Cheese Cascadian Couscous Salad
Vegetarian Times, July 2011

1 cup whole-wheat or plain couscous
1/4 cup toasted hazelnut oil
3 tablespoons apple cider vinegar
2 teaspoons honey Dijon mustard
1 teaspoon honey
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup diced Granny Smith apples, peeled and cored
1/3 cup chopped celery
1/3 cup dried tart cherries or dried sweetened cranberries
1/4 cup chopped toasted hazelnuts
3 tablespoons crumbled blue cheese

1. Bring 1 cup water to a boil in medium saucepan. Stir in couscous, cover, and remove from heat. Let stand, covered, 8 minutes or until all water is absorbed. Fluff with fork, and transfer to large bowl to cool.

2. Whisk together oil, vinegar, mustard, honey, salt, and pepper in small bowl.

3. Stir apples, celery, cherries, hazelnuts, and dressing into couscous. Top with blue cheese.

Servings: 6

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