Goddess Dressing and Couscous Salad
Dressing
* 3/4 cup toasted sesame seeds (I toast these in the oven in cast iron frying pan, without anything else in the pan but the seeds, by holding the pan under the broiler and gently tossing the seeds around until they are a few shades darker, and then set to cool)
* 2 tablespoons good quality extra virgin olive oil
* 1/4 cup good quality dark toasted sesame oil (Not plain sesame oil)
* 1/2 of Meyer lemon *or* 1 whole Bearss or other big juicy sweet lime - juiced
* 2 tablespoons red wine or sherry vinegar
* 1/4 cup water
* 5 small green scallion onions (white and green parts chopped into small sections)
* 3 tablespoons shoyu (soy sauce)
* 2 garlic cloves, peeled and cut into thirds
* 6 to 7 grounds of black/mixed pepper
* Salt to taste, after the mix is checked for salt levels
Grind the cooled seeds in a blender (or food processor, but I find this works better in a blender). Once the seeds are in a fine grind, then add oils, lemon juice and blend again. Add water and vinegar and blend into a smooth paste. Add chopped onion, soy sauce and pepper. Mix again, and taste. Add salt to taste.
This batch will make two of these Couscous salads, so you can use the other half of the dressing for something else, or freeze it for later use, or just refrigerate it covered for up to three weeks.
Couscous Salad
* 1 1/2 c whole wheat couscous (Trader Joe's brand of plane whole wheat couscous does really well for this recipe. Make it by the box directions, where they suggest adding a little salt and butter, but use 2c of broth instead of the 1.5 cups on the directions, and it's fluffy and works really well.)
* 2 c broth of choice (i use the broth made from a Moroccan chicken dish but you can also use veggie or chicken broth from a store bought box and the flavor will be great)
* 1 can garbanzo beans, rinsed in a small strainer under water and drained
* 3 green scallion onions chopped into 1/4 inch sections (use all the whites and green parts but remove the ends)
* 1/2 c kalamata olives (or I used 1 cup of green castelvaltrano olives -- the latter are less salty and have a fresh bright taste - and whole foods sells them in their olive bar pre-pitted and chopped)
* 4 oz of crumbled lightly salted feta
* Half of the goddess dressing mix above
Cook the couscous to the directions on box (see my notes above about using the box from Trader Joes), or if using raw couscous, soak the couscous in water and drain. Rest for 20 minutes and then fluff with a fork or rake with your fingers. Heat broth in a pan, let come to a boil and turn off. Mix in the soaked and fluffed couscous for 20 minutes, covered. Fluff it again with a fork. Remove lid and when cooled, add all the ingredients to the bowl except the dressing, toss, and then gently fold in the fluffed couscous. Then fold in the dressing carefully, so that it's well blended and not caked into the couscous.
Serves 6. I've served this with a Moroccan Chicken dish plus a veggie and a salad or at all vegetarian meals. And it's terrific left over. Just refrigerate it for later.