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Featured Recipe of the Month:
Pearl Couscous Salad with Lemon-Dill Vinaigrette
Serves 4
Vinaigrette
¼ cup fresh lemon juice
2 tsp finely grated lemon zest
1 tsp Dijon mustard
2 garlic cloves, minced
2 Tbsp dill, finely chopped
½ tsp sugar
1 tsp salt
½ tsp black pepper
⅓ cup olive oil
Put all vinaigrette ingredients into a glass jar fitted with a lid and shake until combined. Let stand for 30 min or until the salad ready to dress. This lasts in the refrigerator for up to 3 days.
Couscous Salad
1 ½ cups dry pearl couscous
2 cups vegetable stock (or plain water)
2 tsp olive oil
1 tsp salt
1-2 leftover lemons from making the vinaigrette
2 garlic cloves, whole crushed
3 sprigs fresh dill
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1 cup cherry tomatoes, diced
1-2 baby cucumbers, diced
6 radishes, sliced
2 small carrots, shredded
1 orange or yellow bell pepper, chopped
3 green onions, sliced both white and green parts
3 cups spinach, chopped (can substitute any hardy greens)
1 cup feta, crumbled
1 cup walnuts, toasted and chopped
¼ cup fresh basil, torn
¼ cup fresh dill, finely chopped
Optional addition: Shredded chicken
- In a large frying pan, sauté the dry pearl couscous in the olive oil until fragrant and toasted, 3-4 minutes.
- While toasting the couscous, bring the vegetable stock (or water), leftover lemons from making the vinaigrette, crushed garlic, dill sprigs, and salt to a boil in a pot with a lid.
- Add the toasted couscous to the pot, put lid on, and simmer for 15-20 minutes, at high altitude (otherwise 12-14 minutes).
- Remove lid, discard lemons, dill sprigs, and crushed garlic leaving only the cooked couscous. Transfer couscous to a large salad bowl, add the lemon-dill vinaigrette and combine well. Allow to cool before adding the next ingredients.
- Prepare all the vegetables and herbs and add them to the cooled couscous mixture.
- Lastly, toss the salad with the feta and walnuts.
- Serve as is or add shredded chicken to salad if desired.
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