The Sweet Onion Source
Summer Couscous Salad

bullet042 Walla Walla Sweet onions, chopped
bullet 1 tablespoon olive oil
bullet 4-1/2 cups regular-strength chicken broth
bullet 3-3/4 cups couscous
bullet 3 6-ounce jars marinated artichoke hearts, drained (reserve marinade)
bullet 4 firm, ripe tomatoes
bullet 2 cups fresh-cooked corn kernels (from 3 average-size ears)
bullet 1/2 cup finely chopped fresh basil leaves
bullet 3 tablespoons drained and rinsed capers
bullet 3/4 teaspoon freshly ground black pepper
bulletRed or white wine vinegar to taste, if necessary

In a large, heavy pot, over medium-high heat, saute the onion in the olive oil until the onion is lightly browned. Add broth and bring to a boil over high heat. Stir in the couscous, then cover the pan and remove it from the heat. Let the pot stand until the couscous absorbs the broth, about 5 minutes. After the couscous has absorbed the liquid, remove the lid and fluff the mixture with a fork; set it aside to cool.

Meanwhile, chop the artichoke hearts into 1/2-inch chunks. Core and dice the tomato. Stir the artichokes, tomato, corn, basil, capers and pepper into the couscous. Stir in a bit of the marinade, just to lightly moisten. If it lacks "zip" add a tablespoon or so of vinegar and toss to evenly coat the ingredients. Serve the mixture at room temperature, or chilled. May be made up to 24 hours ahead and refrigerated until ready to serve. Serves 12 to 18.

Recipe from the Walla Walla Sweet Onion Marketing Committee.

©Oso Sweet Onions