Sometimes you find good food in the most unlikely places. This is the story of such a dish, a salad to be exact, that I found in the most unlikely of places – a small gas station convenience store called Yellow.
I was rushing around one day, and coming from Jerusalem and on my way to Petah Tikvah, with no time for food in between. I was hungry and needed sustenance. The only place for miles was a Yellow store at a gas station. On the shelf, between the sandwiches was a small salad that looked like it may not kill me. That’s just about all I could hope for at that point – this was a gas station after all. So I bought it, closed my eyes, and started eating. This one one of the best surprises, and a real “don’t judge a book by its cover” or in this case, “don’t judge a salad by its surrounding” moment.
It was fresh, tasty and most of all, an original combination of salad ingredients that prompted me to recreate it that very week. So while I call this my Yellow Salad, it’s really a couscous based salad with a lot of added, tasty ingredients.
YELLOW COUSCOUS SALAD
1 500g (1lb) bag of instant couscous – large grain
1 cup finely shredded red cabbage
2-3 small cucumbers finely cubed
1 cup of garden peas (I recommend frozen)
1 cup roughly chopped walnuts
¾ cup dried cranberries
2 stalk of fresh celery finely chopped
½ cup olive oil
¼ cup red wine vinegar
Juice of half a lemon
A dash of garlic powder or granulated garlic
Salt and pepper
1 teaspoon sugar
How to do it
- Prepare the couscous according to the instructions on the bag. Allow the prepared couscous to cool down to room temperature. (You can prepare this the day before as well, but it doesn’t take very long)
- Add the rest of the salad ingredients to the couscous and mix.
- Shake the dressing ingredients together well and pour over the salad. Allow the salad to sit for a few hours before serving. If you are keeping it in the fridge, remove the salad about half an hour before you serve it so it isn’t too cold.
Serves about 8.