I've been making this couscous pasta salad for years, but it was only after I began putting it into shells that people started asking for the recipe. I didn't change a thing about the salad itself, but the presentation caused people to really be impressed by it! I think what's great about serving it this way is that people at a cookout can just grab their pre-portioned amount and dig in. You can even eat it with your hands if you forgot to grab a fork!
Make the Pasta: Bring salted pasta water in a pot to a boil. Add the shells and cook according to package directions until al dente, then remove from the pot.
Make the Filling: Cook the couscous in boiling water according to package directions until ten
der, and then strain in a mesh strainer. Meanwhile, chop up the scallions and basil and dice the tomatoes. Crumble the cheese. Grate the garlic with a mesh grater. Mix the cooked couscous with all of the ingredients except for the cheese; mix in the cheese once the pasta has cooled a bit.
Stuff It!: Stuff the couscous filling into the pasta shells and line them up in a dish. Drizzle with a little extra oil and vinegar. Serve as a side at a barbecue.
***
Dan Whalen is the founder and creator of the popular food site The Food in my Beard, chef for Café Burrito in Boston and a freelance food writer for General Mills. His site attracts more than 10,000 visitors a day and his recipes have been viewed over 6 million times. Dan has been featured in Saveur, Fine Cooking and Bon Appetit magazine as well as The Huffington Post, The Boston Globe and on MSNBC and The Today Show blog. Dan lives in Boston, MA.
Author: Dan Whalen
Publisher: Page Street Publishing
Penned: Jan. 14, 2014
What's Inside: Dozens of ideas for taking favorite comfort foods and stuffing them for better presentation and taste. You'll discover fun and different ways to make everything from Stuffed Breads (whip up homemade bun dough, fill it with a cheesy burger mix and steam for an Asian-style feast) to Stuffed Sweets (pipe a luscious cream cheese blend into hollowed-out fresh strawberries for a delightful summer dessert). A great way to impress friends and family, this creative collection is packed with international flavor, gorgeous full-color photos and helpful serving tips.
Time Out: 208 pages
Available: $19.99 paperback at Amazon and other retailers
*Recipe reprinted with publisher permission.
You'll also enjoy these cookout favorites:
Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.
Tips:
If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.
If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.
Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.
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