COUSCOUS SUMMER SALAD
Steps:
- Chef Terri Milligan The Inn at Kristofer's Herbed Summer Couscous Salad Serves 8 to 10 This is a quick and healthy summer salad. Couscous is actually a pasta-not a grain. It cooks quickly by steaming in hot liquid. 1. Bring a pot of water to a simmer. Quickly blanch the asparagus or pea pods/sugar snap peas. Strain and run under cold water to stop the cooking process. Set aside while making the couscous. 2. In a large bowl, stir together the red peppers, green onions, jalapeno pepper, garlic and couscous. Bring the 3 cups of water to a boil. Stir boiling water into the couscous mixture. Cover the bowl with plastic wrap or foil. Let stand for 20 minutes to steam. 3. With a fork, gently stir the herbs along with the remaining ingredients (except the feta) into the couscous. Gently toss in the feta cheese. To serve Place the couscous salad on a large serving platter. Garnish with additional fresh herbs and feta if desired. Optional presentation Slice grilled chicken breast, grilled shrimp or salmon, or pork tenderloin and arrange on top of the salad.
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