Steal This Idea: Jazz Up Bowls, Salads With Couscous

This pasta is an ‘unsung hero’ and can be used as the star of a recipe—or work in the background
Three Sisters Salad: Native American corn squash bean salad with couscous
Photo courtesy of Whiskey Kitchen

Convenience-store retailers can liven up salads and bowls with couscous.

Neither a grain nor a seed, couscous is a type of pasta “made from a dry mixture of semolina and water that’s rolled in very tiny irregular pieces,” according to the Food Network.

Couscous is the “unsung hero of salads, bowls and more,” writes CSP sister publication Foodservice Director. It can be used in the background soaking up sauce or as the main attraction.

One of the recipes featured earlier this month by Foodservice Director is the Three Sisters Salad (pictured), which originated with Native American cooks. The salad uses “what they consider the holy trinity of vegetable crops: corn, beans and squash,” Foodservice Director writes. “Inspired by the original Cherokee version, Whiskey Kitchen in Raleigh, North Carolina, has updated the dish to take advantage of the local seasonal bounty. Israeli couscous rounds out the trio of vegetables and the salad is dressed with a mulberry vinaigrette. Mulberries are also indigenous to the area.”

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