A couple people on The Twitter asked me to share the recipe for the couscous salad I make for pretty much any BBQ or potluck event we attend. I love sharing food ideas, but I also run into a minor issue when asked to post recipes: namely the fact that I never follow them. I don’t know what it is with me and recipes. Perhaps some sense of rebellion in me? Some spirit of adventure that doesn’t want to be tamed by things like fractions and measuring cups? A throwback to my anti-establishment phase?  I don’t know. Guess I’m just a maverick.

Anyways, so this isn’t exactly a recipe, but it’s also not really a dish that can be messed up, in my opinion. Here is my anti-recipe.
Some couscous, cooked and fluffed with a fork
A bag of spinach

A box of cherry tomatos
A can of sliced black olives
A bag of pine nuts
A container of crumbled feta cheese

Mix up the above ingredients in a big bowl.

The dressing uses equal parts:
lemon juice
olive oil
rice wine vinegar

agave (or sugar)
You want a lot of dressing for this salad, so I would say, maybe 1 cup of each?  I don’t know.  Whatever looks right.  If it’s too much, stop pouring it on and save it for a green salad.  If it feels dry, add more.  Salt to taste.

You can prepare this in advance – in my opinion it tastes even better after marinating a bit.  It’s good straight out of the fridge or room temperature.  I think I could eat this every day.  Perfect with chicken, or on it’s own.

What is your go-to potluck dish?