Italian Couscous Salad
Israeli couscous is similar to its Moroccan cousin as both are derived from semolina wheat but differs in size and cook time. Israeli – or “pearl” couscous is like orzo pasta and works well in soups and salads. This versatile salad uses couscous is prettily arranged with bitter greens, dried fruit and protein of choice and is most served-family style on a platter or on individual plates. (Recipe by Shawnie Kelley)
- Serves
- 6
Directions
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Make the dressing: Measure a half cup of creamy Parmesan (or your favorite) cheesy dressing into a mixing bowl. Stir in the olive oil, chopped shallots, and chopped basil. Season to taste with salt and pepper, Whisk well and set aside.
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On a large platter, begin laying couscous down center of the plate.
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Add a row of arugula, tomatoes, beans, avocado, and corn on either side of the couscous.
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Lastly, add the protein in the last row.
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Drizzle the salad with dressing.
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On a cutting board, combine the cherries or figs, pine nuts, and parmesan cheese into a pile.
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Chop the ingredients into a coarse mixture, to become the salad’s garnish.
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Sprinkle the cherry cheese mixture over the salad.
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To serve, use to serving spoons to stir up the entire salad the ingredients become mixed.
Shawnie’s notes
Optional: Quarter lemon wedge (if using salmon)
From Shawnie's class “A Taste of the Mediterranean”
