Get Drunk in the Woods, vol 3

Ok, this is the last installment, and then I will have covered most of that feast, or at least what I can remember of it.

As for the couscous salad, there are so many variations on the theme. Some people insist on adding tomatoes, which I thoroughly disagree with. Now don't get me wrong, I have love for the tohmaht, but in the salad they get all over everything with their mushy juiciness, no thank you. And then if there's any left over, they just don't keep well, just my humble opinion. The other direction people take couscous salads includes things like raisins and pine nuts. Give me fresh veggies over that any time. I'm just sayin'.

I also put a recipe for an orange and red onion salad. Seems like a strange combo, especially since you're supposed to add fresh ground pepper, but it actually works out beautifully. Just make sure you have enough onions for the orange. They tend to go faster for some reason.

CousCous Salad

2 c couscous

1 English cucumber, chopped

1 small red onion, chopped

1 red bell pepper, chopped
3 scallions chopped, including white and green parts

4 cloves garlic, chopped
2 tbsp fresh parsley, chopped

3/4 c olive oil, or to taste

2 tbsp champagne vinegar, or to taste

salt, to taste

Combine the couscous with 2 cups boiling water. Cover and let sit at least 10 minutes, until the couscous has absorbed all the water. Fluff with a fork. Add the remaining ingredients thoroughly mix to combine. Add more olive oil, vinegar and salt to taste. Don't be afraid to use the olive oil liberally, the couscous absorbs it right up, and no one like a dry salad.

Orange and Red Onion Salad

10 navel oranges

2 or 3 medium red onions

3 or 4 stalks fresh oregano

olive oil

pepper

Slice the skin off the oranges and then cut into rounds

Slice the red onions into rounds

Arrange the oranges on a platter and cover with the red onions

Remove the oregano leaves from the stalks and scatter on top

Drizzle with olive oil

Season with pepper