Market Vegetable Cous Cous Salad
Chef Scott Fetty’s MARKET VEGETABLE COUS COUS SALAD was served this past weekend on June 17th to attendees of the BIA Parade of Homes at the Truberry House.
Makes 8 portions
- 2 C. ISREALI PEARL COUS COUS – Many bulk food stores or markets carry this now.
- WATER – as needed to cook the cous cous
- 2 c. ASSORTED MARKET VEGETABLE – Always choose what is local and in season; it will taste better and usually is less expensive also.
- 1 C. CHEVRE CHEESE
- 3 TBSP. CHOPPED FRESH HERBS – Basil, parsley, mint or chives would be preferred
- I C. EXTRA VIRGIN OLIVE OIL
- 1/3 C. WHITE BALSAMIC VINEGAR – Any vinegar will work fine; the white balsamic adds acidity and sweetness but doesn’t stain the salad like the red balsamic would. Other options could be rice wine vinegar, sherry vinegar or champagne vinegar.
- 1 TBSP. DIJON MUSTARD
- 1 TBSP. LOCAL HONEY – The honey will add sweetness to balance the acidity and pungency of the vinegar and the mustard
- KOSHER SALT AND CRACKED PEPPER TO TASTE
- Preheat a large sauté pan over medium heat
- Add the cous cous to the pan and lightly toast for about 2 minutes, stirring often.
- Add enough water to cover the cous cous and reduce the heat
- Simmer the cous cous until tender, approximately 6 minutes
- Strain the cous cous and rinse with cold water to chill it and to remove extra starch
- Toss the cous cous with 1 Tbsp of the olive oil and place into a large bowl
- Slice or dice the market vegetables and add to the bowl.
- In a separate bowl whisk together the dressing ingredients and season them to taste.
- Combine the vegetables, cous cous and dressing and allow it to sit covered at room temperature for ½ hour. This will allow the flavors to marry and develop.
- Add the cheese and serve or cover and refrigerate
The salad can be served as a side dish for a buffet or as the basis for a summer entrée with grilled fish or light meats. It can also be stuffed into pita bread, flat bread or lettuce cups for a quick and light lunch or picnic option.