Monday, September 3, 2012

#91 The Case of a Picnic in Newfoundland

Up until the very last day of Karl's and my vacation in Newfoundland we enjoyed atypical weather—warm and sunny. On the last morning, we drove south from St. John's to Ferryland. We couldn't see the coastline for the fog. We had to stop and ask where our lighthouse destination was because we couldn't see it. We parked the car and walked uphill in the direction we were told to go, and still nothing. We heard the waves crashing all around yet not until we were very, very close did this 1870 building appear.
We ordered our picnic lunches and ate them in the little coal shed attached to the back of the lighthouse. Mango curry chicken salad on light-as-air grain bread, subtle orzo salad, the best home-made lemonade I ever drank, gingerbread cake with vanilla sauce. Not one wrong note.
Okay, so the sandwich wasn't vegetarian. Travel allowance.
When we got back home to Black Currant Bay, I created a salad similar to the one we enjoyed so very much.
Roasted Vegetable Couscous Salad

2 cups pearl couscous

1 zucchini, chopped
1/2 cup red onion, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 red pepper, chopped
2 tablespoons olive oil
vegetable seasoning
1 sprig basil, chopped
2 tablespoons lemon juice

Add the pearl couscous to 2-1/2 cups boiling water and salt to taste.

Cover, bring back to a boil and simmer for 8 min., stirring occasionally.

Remove from heat.

In the meantime, toss the zucchini, red onion, yellow pepper, orange pepper, red pepper, olive oil, and vegetable seasoning to taste on a rimmed cookie sheet.

Broil for 5 min.

Stir the roasted vegetables and juices, basil and lemon juice into the cooked couscous. Salt to taste.


Serves 4.

UPDATE: photo of Roasted Vegetable Couscous Salad here.


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