Sticky Fingers

In kindergarten, there was a spate of robberies in my class. Some selfish little twit decided he had the right to all of our pudding packs, fruit roll-ups and ring dings. He would systematically pilfer through our lunches throughout the course of the day; for about three months I would sit at my desk in the morning and pray I would still have my beloved Bugles when it was time for lunch.

The search for the thief was an intense one. Our class was questioned as a whole and as individuals as our teacher attempted to figure out the culprit. She had to be sick of listening to a room full of five year olds whining their way through lunch everyday, lamenting their lost goodies. She was as invested in finding him as we were.

Except it wasn’t a him. They finally caught my classmate, K, the daughter of another teacher in our school, redhanded, pockets stuffed full of junkfood. K was never my favorite person; I had a hatred for her that only a small child could muster. She teased me mercilessly,tormenting me endlessly. The sight of her standing in front of the class, apologizing to us, was a particularly triumphant moment on my short life.

I never would have thought 20 odd years later, I would become a bit of a food thief in my own right My friend Peep made this at a party several years ago and it was love at first taste. I have been making it ever since, usurping it as my own. This couscous salad has become a classic for me, the go-to recipe I whip up when asked to bring food to a barbecue or summer pot luck. I don’t even measure anything anymore, just kind of throw it all together and know no matter what the proportions are, it will taste great. I have subbed in dried cherries, golden raisins and chives in place of the cilantro; it is great every time. The dried fruit and lime vinaigrette are light and refreshing, a welcome alternative to the heavy potato and pasta salads that are normally served at cookouts.

I highly suggest you steal this one and keep it for yourself.

Summer Couscous Salad

From GSN Recipes

3 cups cooked couscous (about 1-1/3 cups uncooked)
1/4 cup pine nuts, toasted
1 yellow or orange bell pepper, very finely diced
6 dried apricots, finely chopped
3 tablespoons golden raisins
2 tablespoons dried currants
2 tablespoons chopped fresh cilantro

Lime Vinaigrette

3 limes, juiced
3 T olive oil
1 shallot, finely minced
2 tsp ground cumin
salt and pepper to taste

Toss together salad ingredients. Add vinaigrette and toss again. Chill and serve.