Not all outdoor events were on the scale of a congressional or press picnic. When the season was right, and the weather was welcoming, we also threw the occasional private function outdoors. For instance, in June 1995, Mrs. Clinton's staff threw a surprise birthday party for Ann Stock, whom they got to show up by calling her in to work on a Saturday. This salad, a versatile selection for barbeques, pot-lucks, and picnics because it goes so well next to everything from grilled meats and fish to cold cuts and other salads, was one of the dishes we served at that party.
Note that a portion of the salad needs to marinate overnight.
- ½ cup olive oil
- ¼ cup soy sauce
- ¼ cup freshly squeezed lemon juice
- 1½ tablespoons chopped garlic
- 1 teaspoon harissa
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- ½ cup canned chickpeas, drained and rinsed
- ½ cup quartered cherry tomatoes
- ¼ cup chopped scallions, white and green parts
- ¼ cup chopped fresh flat-leaf parsley leaves
- 1 cup dry couscous
In a medium bowl, combine the chickpeas, tomatoes, scallions, and parsley. Drizzle with the dressing, and toss. Cover and refrigerate overnight.
Cook the couscous according to the package directions and fluff with a fork.
Put the chickpea mixture and couscous in a serving bowl and toss together. Season to taste with salt and pepper and serve warm, but not too hot.
Serves 4.
From "White House Chef: Eleven Years, Two Presidents, One Kitchen
" by Walter Scheib and Andrew Friedman
| middle eastern recipe index | christina m k al-sudairy | buy the book! |
