by KelseyTheNaptimeChef
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KelseyTheNaptimeChef's Notes:
Expand10 ounces plain cous cous Ask a question about this ingredient
1 cup dried cranberries Ask a question about this ingredient
1 cup blue cheese, crumbled Ask a question about this ingredient
1/2 cup scallions, finely chopped Ask a question about this ingredient
3/4 cups pecans, roughly chopped Ask a question about this ingredient
1/3 cup good olive oil Ask a question about this ingredient
1/4 cup red wine vinegar Ask a question about this ingredient
1 teaspoon lemon zest Ask a question about this ingredient
Juice of 1 lemon Ask a question about this ingredient
Kosher salt to taste (about 2-3 pinches) Ask a question about this ingredient
Prepare cous-cous according to package directions.
Ask a question about this stepMeanwhile, in a small bowl whisk together olive oil, vinegar, lemon zest and juice. Set aside.
Ask a question about this stepWhen cous-cous is ready pour it into a large bowl and fluff with a fork. Add craisins, blue cheese, scallions and pecans. Stir well until completely combined. Finally, add dressing and mix until salad is completely coated. Taste the salad and add 2-3 pinches of salt, or more. This salad can be served warm, at room temperature or chilled right out of the fridge. To store, it should be covered with plastic and placed in a fridge or cooler.
Ask a question about this stepI love all of the assertive flavors in this dish, Kelsey, especially the blue cheese and cranberries.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Loved this cous cous. Actually, it was my first go at cous cous and this recipe is firmly a fan favorite! The blue cheese and the vinaigrette are terrific.