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For your holiday buffet

Posted by Sheryl Julian  December 8, 2009 12:58 PM

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I was flipping through "Park Avenue Potluck Celebrations" and besides photographs of luxe tables, there are quite wonderful recipes. (They're all contributions from The Society of Memorial Sloan-Kettering Center Center, whose project this is.)

This is an easy salad to add to a buffet. Couscous, which only needs to be soaked in boiling water for a few minutes, is delightful with crunchy vegetables and a lemony dressing.

Couscous salad
Serves 8

2 cups couscous
3 cups water
1/4 cup olive oil
1 pint cherry or grape tomatoes, halved or quartered
1 English (seedless) cucumbers, halved lengthwise and thinly sliced
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
4 scallions, thinly sliced
Juice of 2 lemons
1 1/2 cups crumbled feta
Salt and pepper, to taste

1. In a large bowl that will hold all the salad ingredients, combine the couscous and boiling water. Set aside for 5 minutes.
2. Stir the couscous. Add the olive oil, cherry tomatoes, cucumbers, parsley, mint, scallions, lemons, feta, salt, and pepper. With a rubber spatula, fold the vegetables into the couscous. Taste for seasoning and add more salt, pepper, or lemon juice, if you like. Adapted from "Park Avenue Potluck Celebrations"

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.