Take advantage of the Southern California climate and plan a picnic with this updated
egg salad and couscous. (photo by Jenn Harris)

Having a picnic is one of my favorite things to do on a lazy Sunday afternoon.  I get together with some friends and family, pack an ice chest and head to the beach or a shady park.  Usually I go traditional with a sandwich made with cold cuts, potato salad, macaroni salad or something of that sort.  This week though I wanted to spice it up, with a tangy egg salad sandwich on a baguette and a side of Israeli couscous with saffron, mushrooms and dried cranberries.

This is definitely not your grandmother's egg salad. My crazy concoction has crisp celery, spicy red onion, sweet pickle relish, red bell peppers, smoked paprika and a hit of cayenne pepper. A sandwich this bold needs an equally tangy side dish.

The Israeli couscous looks like small balls of pasta and can be found at any super market.  It holds it's own with some pretty strong flavors like saffron, tumeric, oregano and cranberries.  Saffron is a spice that looks red, but when added to dishes takes a mild yellow color. 

Saffron

The spice brings forth a distinct, rich smokiness, adding a new depth of flavor to any dish. The couscous is sweet, smokey and just a touch herby from the oregano.  This side dish is great paired with your favorite sandwich or cut of steak or chicken, but can also be a meal on it's own.

Next time you head out for a picnic, leave the bologna and potato salad at home.  This egg salad and Israeli couscous combination will definitely be a hit with all your friends and family. Happy Picnicking!

Not Your Grandmother's Egg Salad

Ingredients:
One dozen eggs
Light mayonnaise
1/4 red onion chopped finely
2 celery stalks chopped finely
1/2 red bell pepper chopped finely
3 tbs sweet pickle relish
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
salt and pepper to taste

Directions:

Hard boil the dozen eggs and set aside to cool.  Remove the shells and cut or smash the eggs with your hands into a large bowl.  Take your celery, red bell pepper, onion, relish and seasonings and add them to the bowl.  Add as much mayonnaise as it takes to get the eggs spreadable but not drenched in mayo.  Add a little at a time because you can always put more in, but you can't take it out.  I like about 3 tbs of mayo in mine, but you can add as much or as little as you like.  Once everything is mixed in, add salt and pepper to taste.

Israeli Couscous

Ingredients:
1 box of Israeli couscous
1/2 cup dried cranberries
12 small mushrooms cut into small pieces
1/4 yellow onion
Chicken broth (amount will depend on your package of couscous)
Extra virgin olive oil (amount will depend on your package of couscous)
2 tbs lemon juice
1tsp tumeric
1tsp saffron
2 tsp paprika
1/2 tsp ancho chili powder
salt and pepper

Directions:

Cook your Israeli couscous according to the directions on the box.  Add the saffron to the couscous a couple minutes before it is done cooking. In a separate pan, sautee the mushrooms and onion in 1tbsp of extra virgin olive oil for about 10 minutes until soft. Add the vegetables to the cooked couscous and add the lemon juice and the seasonings.  Mix well and serve.