Toasted Couscus Blt Salad Recipes

TOASTED COUSCOUS SALAD

Steps:

• For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
• For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
• Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.

TOASTED COUSCUS BLT SALAD

Steps:

• In a medium saucepan over medium heat, cook bacon, stirring often, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain.
• Pour off all but 1 tablespoons of the bacon fat from the saucepan.
• Return saucepan to stove over medium-high.
• Add couscous and toast, stirring often, until lightly browned, 2-4 minutes.
• Spread toasted couscous on baking sheet to cool for 25 minutes.
• Meanwhile, to make dressing in a small bowl, whisk together vinegar, lemon juice, and mustard. While whisking vigorously, drizzle in olive oil. Set aside.
• In a large bowl, combine lettuce and tomatoes.
• When couscous has cooled, transfer to bowl with lettuce and tomatoes.
• Add reserved bacon and dressing, then toss well to coat.
• Season with salt and pepper. Serve immediately or store, covered, in the refrigerator for up to 1 day.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.