“Oh, it’s just a couscous salad that you throw together.“

My mom has brought a number of good cooks into our lives and the one who said this, her cousin Becky Fillmore Davis, is responsible for several happy moments of my childhood, culinary and otherwise. On the fateful day over twenty years ago when she mentioned couscous salad to me, she underplayed the value of the recipe.

Thankfully, my instincts were sharp that day and I knew I should pay attention. Despite her offhand, subdued comments about the salad – I suppose because it’s so easy to make — she did convey a recipe. I wrote it down. And it has been a good friend to us since.

As food times have changed, so has this recipe in a few minor ways. But its success quotient has remained steady. The flavors are mild and comforting. No brash vinegars here fight with the other flavors on your plate. At the same time, the flavors satisfy as they quietly insist on your gustatory focus. Incredibly easy it is. But also much more.

Couscous Salad

serves 5 to 6

1 1/2 cups couscous

1 teaspoon salt

1 1/2 cups boiling water

3 scallions, chopped

1 red pepper, diced

1/2 cup sugar snap peas, sliced on diagonal (or blanched asparagus, or frozen peas (defrosted))

3 tablespoons extra virgin olive oil (we like Colavita, but if you have something fancy, use it)

1/2 cup freshly grated parmesan cheese

 3 tablespoons pine nuts, toasted in the oven at 350 for 5 minutes

Place couscous in a heat-proof dish or pan, and salt, and pour boiling water over the top. Cover right away and let sit for five minutes..

After 5 minutes, remove the lid and fluff gently with a fork. Douse with olive oil and cheese, then stir. Add vegetables and stir once more. Sprinkle with pine nuts and serve.

You may have noticed that this salad whispers of adaptability. Yes! Have fun.