Couscous Salad With Leftover Ham and Crunchy Greens

I have been increasing my twin grandchildren for the previous a few and a 50 % several years. They were being 15 1/2 a long time outdated when they moved in with my spouse and me. All of a sudden, I experienced to change from cooking for more mature older people to cooking for teens. If you have teenagers you know they are hungry all the time. An hour following supper the young children wander into the kitchen area and start searching for snacks.

Center lower ham slice is just one of my grandchildren’s favorite foods. I acquire the leanest, thickest, most affordable salt slice I can locate. Often I cook dinner the ham in a cast iron skillet and other times I warmth it in the oven. My cooking process is dependent on the amount of drinking water in the meat. Prior to you obtain a center lower slice, examine the label meticulously. Just one brand I identified contains 25 % drinking water.

Ordinarily there is no ham remaining, but I may well have a minimal hunk, and have identified a lot of uses for it. Ham is a multipurpose meat and its smoky flavor is a welcome addition to quite a few recipes. Leftover ham benefits up bland soup, for case in point, and is a purely natural addition to cheese casseroles. How do I use leftover ham?

I have produced sandwich unfold, Pasta Alfredo garnished with thin strips of meat, and Minestrone soup. When I checked one of my cookbooks (I have dozens of them), I observed a recipe for ham and rooster pot pie with peas. The recipe seems scrumptious and should be a snap to make with refrigerated pie crust.

But nowadays I felt additional like salad, so I developed this wheat couscous salad with the veggies I had on hand. Though I normally make my have olive oil and rice vinegar salad dressing, I utilised shop-acquired dressing to help you save time. Couscous absorbs moisture like a sponge, so you may have to insert additional dressing later. This nutritions salad goes with grilled meats, fish, hen, and scorching dogs. Omit the ham, insert cubes of Cheddar, Havarti, or Montery Jack cheese, and you have a vegetarian key dish.

I hope you will consider my recipe for Couscous Salad with Leftover Ham and Crunchy Veggies.


7.6-ounce box of wheat couscous
1 1/2 cups decreased sodium chicken stock
1 tablespoon butter
1/2 teaspoon decrease sodium salt
3 scallions (white and eco-friendly parts), chopped
1 cup crimson pepper, chopped
1 cup clean pea pods, trimmed and cut in 50 %
1 cup petite carrots
1 cup leftover ham, chopped (far more if you wish)
Gentle Italian dressing of your preference


Cook complete box of couscous according to offer directions. Neat, fluff with fork, and established apart. In a substantial bowl incorporate scallions, red pepper, pea pods, carrots, and ham. Include couscous and toss gently with a rubber spatula. Pour about 1/3 cup of Italian dressing over the salad and toss once more. Refrigerate 1 hour to mix flavors. Provide on red leaf or butter lettuce or fresh spinach leaves. Can make 6-8 servings.

Copyright 2010 by Harriet Hodgson