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Cous Cous Salad

Cous Cous Salad in Rhode Island with Cuore Felice

Brenna Tally lived next door to me in Vaughan 2 during my freshman year at Vanderbilt. With her birthday so close to Christmas, it was easy to always remember it with a Christmas card; I’m so thankful for what an annual card can do. I came back to Nashville when she married Steven, and when I moved back to Nashville (the first time), she had just had Spencer. Now there is Spencer and Baby Wes. My friendship with each of them has been a gift; some of my favorite nights in Nashville are those when I visit them for dinner, help give the kids a bath and put them to bed, before Steven and I solve all the world’s problems. Brenna eats this while putting the dishes away and craves it for lunch the next day. I’ve made this for a lot of people: Vail Fourth of July picnics with the Gellers, in Newport, RI with the girls, VFW brunches, even inspired Ryan Preston to try to make it himself. But I always giggle to think of Brenna picking out the asparagus as she puts another plate into the dishwasher. So this is hers really.

1 1/2 cups cous cous

3 cups chicken stock, simmering

10 stalks of asparagus, 1/2 inch pieces

2 ears of corn

1 cup of cherry tomatoes, halved

1 red bell pepper, 1/2 inch strips

1/2 cup red onion, diced

1/2 cup pine nuts, toasted

1/2 cup feta cheese

~ In a large bowl, pour simmering stock over cous cous.

~ Cover with plastic wrap for ten minutes.

~ Stir and fluff cous cous, then add 1/2 the dressing and stir.

~ Let sit to allow cous cous to absorb flavor.

~ Blanche asparagus.

~ Boil corn for 5 minutes and then remove kernels from cob.

~ Combine all veggies into cous cous with remaining dressing.

~ Top with feta and pine nuts.

~ Stir together before serving.

“Remember no man is a failure who has friends. P.S. Thanks for the wings! Love, Clarence.”

~ “It’s a Wonderful Life”


Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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