Living in US for the past few years got me into this routine of preparing food with various kind of grains and cheeses. Ingredients like couscous, polenta, quinoa or fresh mozzarella became a part of our daily diet. As much as I love Indian food, both cooking and eating, every now and then I need to expand my palate with something different, something that I didn’t grow up eating.
In India, these ingredients are not easily available and even if you successfully find it in some gourmet store, it just hurts your pocket. Hence, we can’t make it our everyday meal but occasionally, I like to go back to those dishes.
Few weekends back, we visited one such gourmet store – Foodhall. Got super thrilled to find some of the stuff that we have been missing for a while now. So we came back home with bag, full of delicious goodies. Amongst other things in the bag, there were some beautiful bright green tomatillos. Now that’s something I didn’t try before and didn’t exactly know what to do, except maybe a salsa. So, a couple of tomatillos were used for that and the rest ended up as a tangy sauce for the couscous salad.
I absolutely enjoy making couscous salad. It’s always quick, easy to prepare and works as a perfect vehicle to carry the flavor of your choice. This time, I added some fruits like mangoes and grapes, cucumbers for the crunch and couple handful of roughly chopped cilantro for the aroma and color. One doesn’t need an approximate measurement for a dish such as this. Just trust your taste buds and go with what it asks for.
Couscous salad is best prepared in advance. A couple hours of resting time blends the flavor beautifully, making it tastier.