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Recipe
Naptime’s Cous-Cous with Blue Cheese, Craisins and Pecans
Ingredients
| 1 10 oz. | box plain cous-cous |
| 1 c. | craisins (dried cranberries) |
| 1 c. | blue cheese, crumbled |
| ½ c. | scallions |
| ¾ c. | pecans, roughly chopped |
| 1/3 c. | good olive oil |
| ¼ c. | red wine vinegar |
| 1 t. | lemon zest |
Instructions
1. Prepare cous-cous according to package directions.
2. In a small bowl whisk together olive oil, vinegar, lemon zest and lemon juice. Set aside.
3. Pour prepared cous-cous into a large bowl and fluff with a fork. Add craisins, blue cheese, scallions and pecans. Stir well until completely combined.
4. Add dressing and mix until salad is completely coated with dressing.
5. Add 2 pinches of salt, or more, to taste.
6. Serve warm or at room temperature. Can be stored, covered with plastic, in the fridge.
Naptime Notes
Naptime Recipe Serving ideas
Like all good salads, this one is flexible. I have added dried cherries in lieu of cranberries before, as well as other ingredients like chopped apples or garlic scapes instead of scallions. I encourage you to find your own preferred flavors to make this salad your own.
Naptime Stopwatch
This salad usually takes me about 25 minutes to make, from start to finish. Preparing cous-cous only takes five minutes, the rest of the time is just spent pouring and mixing the ingredients. It is perfect to make during naptime, it keeps well until dinner. Or, the next day.
Naptime Reviews
A few times people have made this and added more vinegar since they prefer a tangier taste. I like to keep it subtle so I can prefer all the nuances of the nuts and fruits. When I have served this at a large party the bowl is always empty by the end of the night.
More Naptime Recipes
Printed from: https://thenaptimechef.com/2009/07/napping-in-boat-food/