SPRING COUSCOUS SALAD WITH BASIL VINAIGRETTE #HEALTHYVEGAN #SALAD
A spring couscous plate of mixed greens that is light and reviving! Stacked with feta cheddar, crisp parsley, whitened peas, and cleaved pecans and showered with the most tasty natively constructed basil vinaigrette! Serve it as a side plate of mixed greens or the primary course!
Also, more explicitly a crisp spring couscous serving of mixed greens that is easy to make and stacked with such huge numbers of (soo many) delightful flavors that meet up to make one of the most invigorating side plates of mixed greens i've at any point tasted.
The smash from the hacked pecans. The saltiness/lavishness from feta cheddar. The springtime decency of blaze whitened peas, and nuttiness from couscous all hurled together in the most reviving crisp basil vinaigrette.
Children. I didn't realize this plate of mixed greens was absent from my life until a few seconds ago. That is to say, how flawless is this plate of mixed greens to serve for spring dinners? Barbecued chicken + spring couscous serving of mixed greens is extremely all you need. I mean you have carbs from the couscous and veggies and nuts and cheddar (which should be a basic nutrition class all without anyone else). What's more, truly would anyone be able to turn out badly with a mix this way? Well! That is a no, except if you don't care for peas. WHOMP. Be that as it may, dread not. Meagerly diced/cut asparagus can be a brisk and simple substitution for the peas in the event that you have any finicky eaters in the family.
INGREDIENTS:
COUSCOUS SALAD:
- ½ cup uncooked couscous (not pearl couscous)
- ½ cup water or chicken broth
- 16 ounces (about 3 cups) frozen peas
- ½ cup chopped parsley
- ½ cup crumbled feta cheese
- ½ cup chopped walnuts or pecans
BASIL VINAIGRETTE:
- 1 cup packed basil leaves
- ½ cup olive oil
- 1 shallot, cut in half
- 2 teaspoons minced garlic
- 1 tablespoon honey
- 3 tablespoons white wine vinegar
- 1 pinch red pepper flakes
- salt and pepper
DIRECTIONS:
- COUSCOUS SALAD: In a medium saucepan, bring the cooking liquid to boil. Remove the saucepan from the heat, stir in the couscous, cover and let sit for 10 minutes. Fluff with fork.
- While the couscous is cooking, heat a large pot of water to boil. In a medium bowl, create an ice bath with lots of ice and water, set aside. Add the frozen peas to the boiling water and let blanch for 1-2 minutes or until the peas turn bright green and are warmed all the way through. Drain in a colander, and immediately drop the peas into the ice water bath so they stop cooking. Drain from ice water before adding to salad.
- In a serving bowl, combine the fluffed couscous, peas, parsley, feta, and walnuts.
- BASIL VINAIGRETTE: Combine the ingredients for the basil vinaigrette in a blender, using a big pinch of salt and pepper. Blend until the dressing is smooth. Taste and adjust the salt and pepper to taste. You can also add additional honey if you want your dressing to be sweet, the 1 tablespoon was enough for us.
- ASSEMBLY: If you want to serve this salad warm, dress immediately with the desired amount of dressing and serve. If you want to serve this salad cold, I suggest refrigerating the dressing and the salad ingredients separately for at least 1-2 hours before serving. Toss half the dressing in with the salad ingredients and adjust with additional dressing, salt, and pepper to taste.
For more detail :http://bit.ly/2TlM0lp
