A refreshing and satisfying luncheon salad … or the perfect side dish for dinner.
Minted Couscous with Carrots and Peas
Number of Servings: 4
Salad Ingredients:
¾ cup (185 mL) Israeli couscous, uncooked
1 ½ cups (375 mL) diced carrots, cooked (about 3 carrots)
¾ cup (185 mL) peas, cooked
¼ cup (60 mL) finely chopped green onions
¼ of a green or orange pepper, fine dice
½ cup (125 mL) chopped fresh mint, loosely packed
Vinaigrette:
1 ½ tablespoons (25 mL) fresh lemon juice
1 teaspoon (5 mL) sugar
1 teaspoon (5 mL) lemon zest
1 small shallot, minced
3 tablespoons (45 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
Method:
1. Prepare vinaigrette: Place lemon juice, zest, sugar, and minced shallot in a small bowl. Slowly drizzle in olive oil, whisking until thick. Season with salt and pepper. Set aside.
2. Pour couscous into a pot of boiling salted water. Cook for about 8 minutes, or until al dente (or according to package directions). Drain, give a quick rinse in cold water; and place in a large salad bowl.
3. While couscous is cooking, cook peas and carrots. Set aside.
4. Pour ½ of the vinaigrette into the warm couscous. Mix in cooked carrots and peas. Thoroughly combine. Refrigerate until well chilled (1 hour)
5. At serving time, mix in the remaining vinaigrette, green onions, diced pepper, and mint.
Questions and comments are always welcome alex@chilipeppersandpears.com
