Entertaining Appetizer - Couscous Salad

Salad recipes range from the very basic to the Highly Elaborate, goal MOST good salad recipes giving further fall Somewhere Between Two extremes. A basic salad, for example, can Be a combination of ingredients like oven lettuce, tomato, cucumber and lettuce or onion, pineapple chunks, peanuts and scallion. There Are Also gourmet salads with lots of ingredients and preparation time extensive year.

If you want to make a gourmet salad, Which Does not take time or effort Much to put together, something like a lamb and couscous salad would Be perfect. If You Have Some leftover lamb or lamb you find Some discounted in the store, you-can make this salad with ease.

How to Use Couscous

Couscous Is a fast-cooking grain. You add it to hot water or broth, stir it and it Will Be Ready in a few "minutes, pasta or rice unlikable, making it ideal for meals in a hurry. Couscous IS Often Used in Arabic and Moroccan salad recipes, with dried fruit gold Sometimes fresh mint.

It Is a very versatile and suits Many different flavors. Couscous can Also Be Served hot, as accompaniment to meat a year, fish, poultry gold, Gold can Be Used it INSTEAD of pasta or rice In Some recipes.

Lamb Often features and recipes in Greek Perhaps You Have Enjoyed a hot lamb stew or roast lamb dinner was Even with garlic and rosemary. The recipe uses FOLLOWING the Greek feta to Enhance flavor and aromatic ingredients like cilantro and oregano to "give the salad was fresh and gourmet flavor. Garbanzo beans, garlic, bell pepper, tomatoes, currants and more are Used to finish off this salad in style.

What You Will need:

Cloves garlic minced * 2
* 2 cups chicken broth
* 3 tablespoons chopped fresh cilantro
Sliced green onion * 1
* 1 green bell pepper chopped
* 1 cup couscous
* 15 oz can garbanzo beans, rinsed and Drained
* 1 / 2 cup crumbled feta cheese
* 2 tomatoes, cut Into wedges
* 1 / 2 lb. cooked leg of lamb, in thin slices
* 2 tablespoons olive oil
* 1 / 4 cup dried currants
* 2 tablespoons red wine vinegar
* 3 tablespoons chopped fresh oregano
* Salt and black pepper, to taste

How to Make It:

Add half the garlic to the broth Then bring it to a boil. Take the broth off the heat and stir in the couscous. Cover the mixture and let it stand for five minutes, Then transfer it to a big bowl and fluff it with a fork.

Let the salad cool, And Then stir in the green onion, currants, beans, bell pepper, and Two tablespoons of the oregano. Season with salt and pepper and toss well.

Divide the couscous oven Between serving plates, arrange the tomato And Then wedges and lamb on top. Stir the = remaining = remaining garlic with the oregano, olive oil, vinegar and red wine. Drizzle this dressing over the salad and decorate it with the crumbled feta cheese and the cilantro Some. Serve Immediately.