April 20, 2008

Straight Out Of Puck's Oven # 1: Couscous Salad

Wondering whats the title is all about? - 'Straight Out Of Puck's Oven'.


Wolfgang Puck is one of the popular chef restaurateurs in America and presides over a US$ 300 million food empire, which includes everything from restaurants and catering to prepared foods and pots and pans. He is well-known for his remarkable restaurants, including the famous Spago restaurants, Chinois on Main, Postrio, Granita, Trattoria del Lupo, and the Wolfgang Puck Cafes. Some of his famous cookbooks include 'Modern French Cooking for the American Kitchen' , 'The Wolfgang Puck Cookbook' , 'Adventures in the Kitchen with Wolfgang Puck' , 'Pizza, Pasta and More!' and 'Live, Love, Eat' .
The Austrian-born Puck is well-known for blending French flavors with American style of cooking which soon became a phenomenonal success and also Puck, re-defined the modern day American whimsical casual dining saga.

I first got to know about this culinary legend through Food Network's Chefography and soon became a huge fan of his innovative and inventive recipes.
Inspired by them, I thought of starting a weekly series which features some of Puck's vegetarian recipes (mine being a vegetarian blog!) and its aptly named - "Straight Out of Puck's Oven".
Also all of my recipes from Puck's book go to Kalyn's Weekend Herb Blogging, as a token of admiration and appreciation for her dedicated effort toward food blogging. :)). and Tadah..this week's recipe is..

Straight Out of Puck's Oven # 1: Couscous Salad

Adapted from here - a vegetarian oven-baked version.

  • 1 Eggplant
  • 1 Green Bell Pepper
  • 1 Tomato (unseeded and then chopped!)
  • 1/2 Cucumber
  • 5 oz Couscous
  • 1 1/2 cup of Vegetable stock
  • 2 tbsp Olive oil
  • Salt & Pepper
  • Fresh Cilantro


Any kind of veggies would go perfectly well with this salad. Chop all the veggies and take them in a shallow baking dish.Sprinkle some olive oil and season the veggies with salt and pepper.

Preheat oven at 375 deg and bake the veggies for about 10-12 minutes. Bring the stock to a boil. Add couscous to it and cover it up for 5 minutes.
Fluff couscous with a fork and mix in the baked veggies.

Garnish with fresh cilantro and Serve.

Off this goes to this week's WHB host: lovely Susan, 'The Well Seasoned Cook'.

Have a great Sunday ahead!

- Siri


  1. I love Wolfgang Puck too, haven't tried any of his recipes at home, but been to his restaurants and the food was great! Looking forward to this series... Salad looks great Siri!

  2. (cough) (cough) (Ahem)

    I think I need to fight with someone! I hope u r smart enough to guess 'who' that is going to be ?

    The recipe luks yummy though...(no..i am still angry so dont jump and smile..go back to that sulky face..jus like mine)

  3. I love WP too! and the salad looks very hearty.

  4. i love the look of that couscous salad!

  5. Siri, the salad looks very good :-)

  6. yes, the salad looks delicious, Siri! Good idea to start a series on WP's recipes. Looking forward to more recipes from your kitchen.

  7. So light, so fluffy - hard to believe this is low in fat and high in health while maintaining its appetizing appeal. A great addition to the WHB roster of recipes. Thanks, Siri!

  8. Sounds very delicious. I think roasting the vegetables first is a great step. I've only eaten at one Wolfgang Puck restaurant and haven't ever cooked from one of his books, so I'm interested to see what else you will make.

  9. Looks wonderful, Siri! Love Puck's recipes. :)

  10. Love you for starting this,I am browsing and trying out some of his recipes.Not yet a fan,but sure to be.Cheers


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