Couscous Chopped Salad
Israeli couscous is similar to its Moroccan cousin as both are derived from semolina wheat but differs in its 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
- 4
Directions
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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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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 cranberries, pepitas and cheese together 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 cranberry 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.
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Squeeze the quarter lemon evenly across the salmon
Shawnie’s notes
Optional: Quarter lemon wedge (if using salmon)
From Shawnie's class “Hearty Salad Entrées”
