Cooked - Couscous Salad—ouab

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Couscous Salad—ouab

3.0

1 cup Couscous Israeli variety, large pearls

12 fl oz Vegetable stock

0.25 bell Pepper red bell, small dice

0.25 bell Pepper green bell, small dice

3 oz Cucumber peeled, seeded, small dice

Red onion to taste

2 oz Cheese feta, crumbled

2 oz Lemon juice extracted from 1 medium lemon

1 ½ tsp Lemon zest one medium lemon

2 tsp Mustard Dijon

1 oz honey

2 cloves garlic chopped

½ tsp Paprika Spanish

Salt

Pepper

3 oz Oil canola

Blend together all the dressing ingredients to craft the vinaigrette whisking in the oil in a very slow stream.
Simmer the Israeli couscous in the vegetable stock.
Cover and cook on extremely low indirect heat until stock is absorbed and the couscous is tender; cool on a parchment paper lined tray.
Combine the salad ingredients (reserving the feta) with as much of the dressing as needed to moisten and flavor the couscous.
Chill thoroughly before serving.
Check the seasonings after chilling - Salt and pepper to taste adding more dressing if needed.
Present as a side dish with the feta sprinkled over the top.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 60 weeks ago

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