Tag Archives: salad

Quinoa Tabbouleh Salad

Posted on May 9, 2013 | 15 Comments

quinoa carrot bowl tastefood~ Quinoa Tabbouleh Salad ~

Quinoa is a South American crop which produces small seeds which are rich in calcium, phosphorous, magnesium and iron. The seeds may be prepared like rice while their nutty flavor adds heartiness to salads, pilafs and stews.  Quinoa is also gluten-free, providing a nutritious grain-like stand-in to bulgur, couscous and farro.

This salad has all of the earmarks of a good tabbouleh minus the bulgur: Olive oil, lemon, garlic and gads of chopped fresh herbs lighten and brighten nutty bi-colored quinoa seeds. Finely grated carrot ripples throughout the salad adding sweetness and moisture. Since quinoa is rich in protein, you might be tempted to call this bowl a one-dish meal, but it’s also a great accompaniment to grilled fish and meat.

quinoa carrot tastefoodQuinoa and Carrot Tabbouleh Salad

Either white or red quinoa (or a combination) may be used. Serves 6 to 8 as a side dish.

1 1/2 cups quinoa, rinsed
Salt
1 tablespoon extra-virgin olive oil
3 scallions, white and green parts thinly sliced
1 large carrot, peeled, finely grated
1 medium sweet red pepper, stemmed and seeded, finely diced
1 jalapeno pepper, stemmed and seeded, minced
1 garlic clove, minced
Juice of 1/2 lemon
1 teaspoon Tabasco sauce
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika

1/4 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh cilantro
Place quinoa, 2 1/2 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil. Cover and simmer until water is absorbed and the grains release their germ, about 15 minutes. Transfer quinoa to a large bowl. Add oil and stir to coat. Cool to room temperature.

Stir the remaining ingredients except the fresh herbs into the quinoa. Taste for seasoning and add more salt if desired. (Tabbouleh may be prepared in advance to this point. Cover and refrigerate up to 6 hours). Before serving, fold in the fresh herbs. Serve chilled or at room temperature.

If you like this, you might enjoy these recipes:
Vegetarian Quinoa Chili from Two Peas and their Pod
Asparagus and Egg Mimosa with Quinoa from TasteFood
Quinoa Fried Rice from Steamy Kitchen
Shrimp, Bulgur and Kale Salad from TasteFood
Golden Quinoa Salad with Lemon, Dill, Avocado from the Kitchn


→ 15 Comments

Posted in Breads, Pasta, Rice, Grains, gluten-free, side dish, Vegetables and Salads, Vegetarian

Tagged , , , , , , , , ,

Marinated Beet Salad with Goat Cheese and Pistachios

Posted on March 10, 2013 | 14 Comments

Beets Bunch TasteFood

I am a converted beet lover. It took a good long time for me to reconcile with their earthy taste. I gazed at beets from the sidelines, attracted to their vibrant magenta and ochre hues, aware of their nutrient-rich flesh, yet I shuddered at their earthy flavor. As a cook, I wanted to love them. As a parent, I wanted to serve them. So, I willed myself to eat beets until I learned to appreciate them.

At first, I took baby steps. I nibbled small bites. I  dressed them with citrus which tamed their earthiness. I grew bolder and roasted beets in olive oil, discovering that fire and char nicely balanced their robust flavor. My go-to beet became the golden variety, which is pleasantly mild and nuttier than its assertive red cousin. And, eventually, I succeeded. Now, I am a card carrying beet lover, frequently offering them at our dinner table. I serve them roasted with meats, sauteed and tumbled with farro, gratineed or in salads.

Beet Goat Cheese Salad TasteFood

This recipe is one of my family’s favorites. The beets marinate in their roasting oil with lemon juice, which is also used to dress the salad.

Marinated Beet Salad with Goat Cheese and Pistachios
Serves 4 to 6

1 1/2 pounds red or yellow beets
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
6 cups arugula or mixed baby greens, washed and dried
1/2 cup fresh crumbled goat cheese
1/4 cup raw pistachios
1/4 cup fresh mint leaves, cut in chiffonade
1/4 cup chopped chives

Preheat oven to 400 F. (200 C.) Place beets in a baking dish. Pour oil over the beets. Sprinkle with salt and pepper. Cover dish tightly with foil. Roast the beets until tender, about 1 hour. Remove beets from baking dish and transfer to a plate to cool. Pour cooking oil into a small bowl and reserve.

When the beets are cool enough to handle, peel and discard the skin. Cut the beets in 1-inch chunks and place in a large bowl. Add lemon juice and vinegar to the reserved oil. Whisk to combine and taste for seasoning. Pour dressing over the beets and gently toss to combine. Cover and refrigerate beets for at least 2 hours or overnight.

To serve, place the arugula in a large bowl. Drizzle half of the dressing over the arugula and toss to combine. Divide among serving plates. Spoon beets into center of the greens. Sprinkle with goat cheese, pistachios, mint and chives. Drizzle with more dressing to taste.

You might like these recipes too:

Golden Beet and Ricotta Tian from TasteFood
Moroccan Grated Carrot and Beet Salad from Simply Recipes
Beet Pickled Deviled Eggs from the Kitchn
Baked Beet Chips from A Cozy Kitchen

→ 14 Comments

Posted in Appetizers, gluten-free, salad, side dish, Vegetables and Salads

Tagged , , , , , , ,

Massaged Kale Salad

Posted on January 28, 2013 | 7 Comments

Kale Carrot Salad 1

~ Kale Salad with Carrots, Cranberries, Sunflower Seeds and a little TLC ~

Have you massaged your kale lately? Seriously. And don’t you worry, this superfood is not high maintenance requiring prima donna treatment. Quite the contrary, in fact. Kale is pretty easy going, simple to prepare, tossed in salads, blanched or baked in the oven – all modest and unassuming stuff for a cruciferous veggie with rock star status when it comes to nutrition. And rock star, indeed: Kale is packed with vitamins, nutrients and minerals. It’s an excellent source of  antioxidants, has anti-inflammatory properties and helps to prevent heart disease and cancer. It also has tough and sturdy leaves that can be difficult to digest when eaten raw in large quantities. So what to do if you love kale and want to join its healthy fan club? Try a little massage with lemon juice, oil and a pinch of salt before tossing in the salad bowl. Rub the leaves for a few minutes to coat the leaves, and you will be rewarded with a slightly softened version of the hearty kale leaf with heightened flavor – and a big bowl of healthy kale salad for all to enjoy. That is, if you feel like sharing.

kale carrot salad v tastefood

Massaged Kale Salad with Carrots, Cranberries and Sunflower Seeds

Serves 4

Kale:
1 large bunch lacinato or green curly kale – tough ribs removed, leaves torn or chopped
2 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Dressing:
1 small garlic clove, minced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Salad:
2 skinny carrots, thinly sliced
2 scallions, green and white parts thinly sliced
1/4 cup dried cranberries
2 tablespoons toasted sunflower seeds

For the kale: Place the kale in a large serving bowl. Drizzle with lemon juice and olive oil. Sprinkle with salt. Massage the leaves for 2 minutes to coat and slightly soften. Set aside.

For the dressing: Whisk all of the ingredients except the oil in a small bowl. Add oil in a steady stream, whisking to emulsify.

Assemble salad: Add carrots, scallions and cranberries to the kale. Drizzle with dressing and toss to coat. Sprinkle with sunflower seeds.

→ 7 Comments

Posted in gluten-free, side dish, Vegetables and Salads, Vegetarian

Tagged , , , , , ,

Radicchio, Butternut Squash and Arugula Salad with Warm Balsamic Vinaigrette

Posted on November 20, 2012 | 10 Comments

~ Butternut Squash, Radicchio, Arugula, Pomegranate, Walnuts, Balsamic,  ~

The final countdown to Thanksgiving has begun. At this time, each year, I have second thoughts about the amount of food that will be served. I think: Surely it won’t be enough. Well, it always is enough (a magical principle of Thanksgiving) – but some hostess preservation instinct kicks in, worrying that there won’t be an abundance of food befitting a Thanksgiving table lined with guests. So I devise a few last minute recipes to round out the menu with little effort. Often that includes a salad.

For all of the traditional Thanksgiving preparations, a bright and robust seasonal salad is often overlooked. Cooked vegetables, stuffings and mashes are the tradition, but do not underestimate a bowl of fresh seasonal greens, nuts and fruit. Not only is it light, fresh and palate cleansing, it’s autumnal hues of ochre, magenta, and forest green, speckled with glistening seeds, nuts and fruit, transforms it into a side dish pretty enough to be a centerpiece.

Radicchio, Butternut Squash and Arugula Salad with Warm Balsamic Vinaigrette

In a bold salad like this, it’s important to have a balance of flavors. Bitter radicchio is matched with salty prosciutto and sweet squash finished with a rich, sweet-sharp balsamic vinaigrette. Feel free to tinker with the ingredients. The prosciutto may be substituted with crisp rendered bacon or pancetta. Dried cranberries or figs may be substituted for the pomegranate seeds. Pecans or almonds may be used in place of the walnuts. Let your pantry decide!

6 slices prosciutto

1 butternut squash neck, about 1 pound
Salt and freshly ground black pepper
Cayenne (optional)
1 tablespoon olive oil (or rendered bacon fat – see below)

1/2 cup extra-virgin olive oil
1 large garlic clove, peeled, smashed
3 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

5 ounces (150 g) baby arugula leaves
1 small radicchio, cored, thinly sliced
1/2 cup pecans or walnuts, lightly toasted, coarsely chopped
1/4 cup pomegranate seeds

Heat oven to 350 F. Arrange prosciutto on a baking sheet. Bake in oven until firm and crisp, 20 minutes. Remove and cool. Break into shards and set aside. (Alternatively, pan-fry 6 ounces (170 g) thick sliced bacon, cut in 1/2-inch pieces or pancetta cubes until fat renders and crisp. Drain on a plate lined with a paper towel).

Peel the butternut squash. Slice in 1/2-inch planks. Cut each plank in 1 1/2-inch squares. Season with salt, pepper and a pinch of cayenne (optional). Heat 1 tablespoon olive oil in a skillet over medium heat (if using bacon or pancetta, discard all but 1 tablespoon rendered fat from skillet). Place squash in the skillet. Cook until golden brown on each side, turning once. Remove from heat and set aside.

Prepare vinaigrette: Heat oil and garlic in a small saucepan over medium heat until warm and garlic begins to turn golden brown. Remove from heat and discard garlic. Carefully add balsamic vinegar, sugar, salt and pepper to the oil. Return to cooktop and warm over low heat, whisking constantly until emulsified.

Assemble salad: Toss arugula and radicchio in a large bowl. Scatter squash, pecans and pomegranate seeds over the salad. Drizzle with half of the dressing. Toss to combine. Add more dressing to taste.

→ 10 Comments

Posted in Appetizers, side dish, Thanksgiving, Vegetables and Salads

Tagged , , , , , , ,

Autumn Salads: Spinach with Goat Cheese, Cranberries, Walnuts and Crispy Prosciutto

Posted on October 23, 2012 | 14 Comments

Spinach, Goat Cheese, Prosciutto, Walnuts, Cranberries, Orange Vinaigrette

Just because it’s cold outside doesn’t mean we can’t have a salad. In fact, when the temperature drops, it’s even more important to eat vitamin and nutrient-rich vegetables. We might be craving stews and braises in the warmth of the kitchen, yet there is still a place for a salad on the menu. Fall salads are more robust than their summer counterparts. What they might lack for in heat, they make up in substance. Sturdy earthy greens, such as spinach, chicories, kale or radicchio, move into the salad bowl. Nuts and seeds add nutrients and heft. Dried fruit or seasonal pears, apples, persimmons and pomegranates add sweetness and color. Dressings become more rich and intense, with mustard, aged balsamic vinegar and garlic. Cheese and salume crown the salad, bringing a satisfying umami quality, as well as salt and extra protein. The variations are numerous, but you can be sure the results will be delicious and perfectly in season.

Spinach Salad with Goat Cheese, Dried Cranberries, Walnuts and Crispy Prosciutto

Serves 2 to 4.

Vinaigrette:
2 tablespoons balsamic vinegar
1 tablespoon fresh orange juice
1 small garlic clove,  minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Salad:
2 ounces prosciutto
8 ounces baby spinach leaves
1/3 cup walnut halves, lightly toasted, coarsely chopped
1/4 cup dried cranberries
2 ounces fresh goat cheese
1 teaspoon finely grated orange zest

Make the vinaigrette:
Whisk all of the ingredients except the olive oil in a small bowl. Add the oil in a steady stream, whisking constantly, until emulsified. Taste for seasoning.

Prepare the salad:
Heat oven to 350 F. Arrange the prosciutto in one layer on a baking sheet lined with parchment. Bake in oven until crisp, about 20 minutes. Remove and cool. Break in to shards.
Place the spinach, walnuts and cranberries in a large bowl. Drizzle with half of the dressing. Toss to combine. Add more dressing to desired taste and toss again. Arrange on serving plates. Crumble the goat cheese over the spinach, then scatter the prosciutto shards over the salad. Sprinkle with orange zest.

If you like this, you might enjoy these hearty salads:
Roasted Beets with Feta, Mint and Pistachios
Kale and Quinoa Salad
Mixed Greens with Roasted Beets, Wheat Berries and Goat Cheese

→ 14 Comments

Posted in Appetizers, Autumn, Fall, gluten-free, salad, Thanksgiving, Vegetables and Salads, Vegetarian

Tagged , , , , , , , , , , , , ,

Grilled Chicken and Vegetable Salad with Pearl Couscous

Posted on October 3, 2012 | 13 Comments

Grilled Chicken and Vegetable Salad with Pearl Couscous Salad

I was going to make soup. But the weather has been a little hot lately, with triple digit temperatures reminiscent of summer, not October. My plan was to make a harvest chicken soup, taking advantage of the peppers and tomatoes that are still going strong in our California garden. Instead, and because the thought of a simmering pot of hot soup in the kitchen is unbearable, I re-configured the ingredients, threading them on skewers and cooking them on the grill. A pearl couscous salad was the perfect accompaniment, served at room temperature with flecks of chiles and fresh herbs from the garden.

Grilled Chicken and Vegetable Salad with Pearl Couscous
Serves 4

Marinade:
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 tablespoon Sriracha or hot sauce
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

4 large chicken breasts, without skin, 6 to 8 ounces each, cut in 1-inch pieces

Pre-soaked bamboo skewers
2 large sweet red and/or yellow peppers, stemmed, seeded, cut in 1-inch pieces
1 large chipotle pepper, stemmed, seeded, cut in 1-inch pieces
1 large red onion, cut in 1 inch pieces

Pearl Couscous Salad
Extra-virgin olive oil
Lemon halves
Fresh Italian parsley sprigs

Whisk the marinade ingredients together in a small bowl. Place chicken in a large bowl or resealable plastic bag. Pour marinade over chicken and turn to coat. Cover and refrigerate 3 to 4 hours (or overnight), turning once or twice.
Prepare grill for direct cooking over medium heat. Remove chicken from marinade and discard marinade. Thread chicken on skewers alternating with peppers and onions. Grill over direct medium heat, turning once, until browned and chicken is cooked through, 8 to 10 minutes. Transfer to a platter and slide chicken and vegetables off of skewers. To serve, spoon Pearl Couscous salad onto serving plates. Top with chicken and vegetables. Lightly drizzle with olive oil and sprinkle with a little fresh squeezed lemon juice. Garnish with fresh parsley.

→ 13 Comments

Posted in Barbeque, Breads, Pasta, Rice, Grains, Chicken, Grilling, Main Course, Vegetables and Salads

Tagged , , , , , , , , , ,

Scandinavian Potato Salad

Posted on August 14, 2012 | 8 Comments


I call this a Scandinavian Potato Salad, because I discovered this fresh and light-handed potato salad years ago in Denmark. Most likely it was at a frequent family gathering, in the shadow of a thatched roof farmhouse in the Danish countryside, seated at a long wooden table outdoors with the summer sun hanging, as if caught on the hook of the horizon, refusing to sink as evening set in. I know it was summer, because that’s when the potato is at its peak in new-ness and considered not only a staple but a delicacy to be greedily devoured. I was smitten by the salad’s restraint, simply tossed with oil and vinegar and generously showered with fresh snipped herbs from the garden. As an American, my experience with potato salads to that point had been the heavy-handed mayo-egg sort, tasty for sure, but more of a cloak and disguise to the mild-mannered potato. I would prod a fork through those murky salads swathed in cream, sugar and oil  in an attempt to fish out any morsel of potato, which by then had no flavor except that of the coating with which it was blanketed. The Danish potato salad was delightfully different, and appropriately Scandinavian in its understatement and use of fresh ingredients, celebrating the humble potato with a confetti of the garden’s herbs. Most importantly: I could taste the potato.  And when the season’s newest potatoes are available, delicately sweet and faintly redolent of butter and grass, there is nothing as sublime as the taste of potato.

Scandinavian Potato Salad

I refer to this salad as “potatoes and herbes du jour,”  because the combination of herbs is up to your taste and whatever might be growing in your garden. The chili flakes are my contribution to this salad, since I am hopelessly hooked on a little kick of heat. Serves 6.

3 pounds new potatoes or fingerlings, washed
1/4 cup extra-virgin olive oil
1/4 cup white balsamic vinegar (or white wine vinegar)
4 scallions, white and green parts thinly sliced
1 garlic clove, minced
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chili pepper flakes (optional)
3 cups fresh herbs, chopped, such as parsley, mint, dill, oregano, chervil

Bring a large pot of salted water and the potatoes to a boil. Cook until tender but not mushy. Drain. If using larger potatoes, cool slightly, then cut in 3/4-inch chunks. Toss with oil, vinegar, scallions, garlic, salt, pepper and optional chili flakes. Cool completely. Before serving, add fresh herbs and mix well. If salad is too dry, add additional olive oil. Serve at room temperature.

For more Scandinavian inspiration, you might enjoy these TasteFood recipes:
Red Berry Soup
Spiced Meatballs with Cranberry Compote, Yogurt and Dill
Shrimp and Dill Open-Face Sandwich (Smørrebrød)

 

→ 8 Comments

Posted in Denmark, gluten-free, salad, side dish, Summer, Vegetables and Salads, Vegetarian

Tagged , , , , , , , , , , ,

Why I Cook and a recipe for Shrimp, Bulgur and Kale Salad

Posted on August 10, 2012 | 25 Comments

I think many of you understand what I mean when I say that life right now is a little tilted. There is a new normal to many assumptions and expectations we have taken for granted. Some of this is organic: Life changes. Kids grow, parents age, we shift. Some of this is external, a result of the state of the world as we know it, affecting finances, jobs, homes, security – even the weather. We all have our own mix of ingredients that concoct a recipe, a plan, for life. Yet, the only sure thing is that there is no sure thing. And this is why I like to cook.

A while back, I was asked by a writer, cook and friend, Why do I cook? Since then I’ve given that question much thought and come up with numerous answers. If I had to choose one, this would be it: Not only does cooking nourish on a daily basis, stroking the senses and filling the belly, it’s predictable, methodical and intensely personal. While paradigms may shift, and new normals unfold, there is a consistency to cooking, rooted in history, embracing the present, telling a story and binding a family – colored by a sensuality and creative fingerprint that nudges the soul. I might not have a crystal ball, but I can predict my dinner, and I will make it happen. When I cook, I surrender to its principles, meditate on the process, and revel in its artistic shape. The power to create and provide the sustenance that nourishes and connects the people who touch us is a most simple and powerful gift which we can realize for ourselves and loved ones every single day, no matter the turns that life takes. That is why I cook. Why do you like to cook?

Shrimp, Bulgur and Kale Salad

There is something intrinsically satisfying about a grain salad. Hearty, fresh and toothsome, brimming with greens and chopped vegetables, it’s both nutritious and versatile. Feel free to substitute farro, quinoa, wheat berries or couscous for the bulgur, and toss in your favorite seasonal vegetables. Top it with shrimp, chicken, steak, or, for a vegetarian version, sprinkle with feta cheese. Serves 4.

For the bulgur and kale salad:
1 1/2 cups bulgur
1 1/4 cups hot water
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon Tabasco or hot sauce
6 large Tuscan/Lacinato kale leaves, tough stems removed, chopped
2 scallions, white and green parts thinly sliced
1 large carrot, finely grated
1 small red bell pepper, stemmed and seeded, finely diced
1/2 small red onion, finely chopped, about 1/2 cup
1/4 cup each chopped fresh flat leaf parsley, mint and cilantro

For the shrimp:
1 tablespoon extra-virgin olive oil
1 teaspoon crushed red chili flakes, or to taste
1/2 teaspoon salt
1/2 lemon

Prepare the salad:
Place the bulgur in a large bowl. Pour the water over the bulgur and stir to combine. Add lemon juice, olive oil, salt, pepper, cumin and Tabasco. Stir again. Set aside until the liquid is absorbed and the bulgur is tender but chewy, about 20 minutes. Add the remaining ingredients and stir well. Taste for seasoning. If necessary, add more olive oil to moisten the salad.

Heat 1 tablespoon olive oil in a skillet or grill pan over medium high heat. (If using a grill, prepare grill for direct cooking over medium heat.) Cook or grill shrimp, turning once, until their color turns pink and they are just cooked through the center, about 2 minutes per side. Transfer to a bowl. Sprinkle with chili flakes, salt and drizzle with juice from half a lemon.

To serve, arrange salad on a platter or divide among serving plates. Top with shrimp. Garnish with extra red chili flakes and chopped parsley.

If you like this, you might enjoy these recipes:
Warm Steak and Farro Salad with Golden Beets and Chickpeas from TasteFood
Spiced Bulgur Pilaf with Pine Nuts and Currants from Cookin’ Canuck
Red Quinoa and Kale Slaw from TasteFood
Layered Quinoa Salad with Beet Vinaigrette from Family Fresh Cooking

→ 25 Comments

Posted in Breads, Pasta, Rice, Grains, Fish and Shellfish, Main Course, salad, Vegetables and Salads, Vegetarian

Tagged , , , , , , , , ,

White Peach, Almond and Arugula Salad with a side of Salume

Posted on July 6, 2012 | 10 Comments

~ White Peaches, Almonds, Arugula, Mint, Thyme, Parmigiano ~

Summer food is simple food. Fresh salads are frequent centerpieces on our dinner table. Little else is needed except an assortment of cheese, salumi and a chilled glass of wine to round out the meal when no-cooking is advised. This salad is inspired by the sweetly perfumed white peaches and feisty mint that vied for my attention this morning at the local farmer’s market. It was perfectly offset by a selection of salame I recently recieved from  Columbus Salame with a selection of artisan and classic salame – perfectly timed for al fresco summer dining.  Continue reading White Peach, Almond and Arugula Salad

→ 10 Comments

Posted in Appetizers, Fruit, Vegetables and Salads, Vegetarian

Tagged , , , , , , , , , , , ,

Pearl Couscous Salad

Posted on June 15, 2012 | 11 Comments

If you haven’t met pearl couscous yet, then it’s high time you did. Despite its name, pearl couscous differs from the finely-grained North African semolina couscous, typically served with tagines. Pearl couscous, also known as Israeli couscous, is made of baked wheat instead of semolina, and its granules are much larger in size, similar to fregola sarda. It retains it’s shape while cooking, and, before simmering in liquid to soften, it should be sauteed in olive oil which imparts a lovely golden hue and toasted flavor. It’s delicious simply tossed with olive oil and lemon, or as a component of a chopped salad. Serve it as an accompaniment to grilled meats and fish, or dress it up with chopped vegetables and herbs from the garden and sprinkle with feta for a vegetarian option.  Continue reading Pearl Couscous Salad

→ 11 Comments

Posted in Breads, Pasta, Rice, Grains, Middle Eastern, salad, side dish, Vegetables and Salads, Vegetarian

Tagged , , , , , , , , , , , ,