My very talented chef friend, Spencer, asked me to be a guest in one of his webisodes featuring summer salads. The video is just now cut, edited and ready to go, and technically it’s still summer (especially here in Southern Cal – holy moly, it’s hot!), so here it is…
This couscous salad is my vegetarian contribution. It’s definitely hearty enough to be an entree salad, which is how I usually serve it, but it’s also great paired with any grilled meat or seafood. I love the crunchy, toasted almonds and fresh mint & parsley you add at the end – it gives it so much flavor & texture.
Spencer’s salad is a delicious Asian steak salad – soooooo good. Please check out the recipe on his food blog OMNIVOROUS at http://spencerhgray.wordpress.com
The video is a little longer than my Kin Community ones – about 6 minutes total – but I think it’s pretty cool. Check it out if you have the time.
Serves 4
2 T. olive oil
1 1/2 c. Israeli couscous
1/2 t. kosher salt
1 3/4 c. vegetable broth
1 clove garlic – minced
1 shallot – minced
1/2 T. fresh rosemary – finely chopped
1 T. fresh thyme – chopped
1/2 t. kosher salt
fresh ground pepper – to taste
zest of 2 lemons
2 T. lemon juice
1/4 c. red wine vinegar
1/2 c. olive oil
1 zucchini – cut in half lengthwise
1 bell pepper – quartered
1/2 pound medium-thick asparagus – trimmed
1 small red onion – cut into 6 wedges leaving root end intact
1/2 c. toasted sliced almonds
1/3 c. mint leaves – roughly torn
1/3 c. Italian parsley leaves – roughly torn
1/3 cup marinated feta
Heat 2 T. olive oil in a medium saucepan over medium heat. Add couscous and stir often until couscous browns slightly. Add vegetable broth and salt and bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed and couscous in tender – about 12 minutes. Remove from heat and cool to room temperature.
Heat BBQ or grill pan to medium-high.
In a medium bowl, mix the garlic, shallot, rosemary, thyme, salt, pepper, lemon zest and red wine vinegar together. Slowly pour in olive oil while whisking.
Brush zucchini, bell pepper, asparagus & red onion generously with marinade/dressing. Sprinkle with kosher salt & pepper. Grill zucchini and bell pepper 3-4 minutes per side. Grill asparagus and red onion 5-6 minutes per side. Baste veggies with dressing after flipping.
Remove veggies from grill, let cool to room temperature and roughly chop. Toss in a large bowl with cooked Israeli couscous & remaining dressing.
Just before serving gently fold in toasted almonds, mint and parsley and top with crumbled marinated feta.
Dining and Cooking