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Israeli Couscous Summer Chopped Salad
by Chef Katie Chin
Israeli Couscous Summer Chopped Salad
Makes 4 entrée servings
This is one of my standard recipes for summer night picnics at the Hollywood Bowl. It is easy to make, store and serve, and gets a standing ovation every time. It pairs well with poached salmon.
Tips:
Chiffonade means to cut herbs or leafy green vegetables into very thin ribbons, which makes for a lovely presentation. To chiffonade, stack the leaves a few at a time, fold them over to secure them, then slice them from one side parallel to the central stem and stopping just short of the stem. Flip the leaves over and repeat on the other side. You should be left with just the central stem, which you can then discard.
Dressing
2 tbsp finely chopped fresh tarragon 30 mL
2 tsp finely chopped fresh parsley 10 mL
11⁄2 tsp dried oregano 7 mL
1⁄2 tsp salt 2 mL
1⁄4 tsp freshly ground black pepper 1 mL
3 tbsp freshly squeezed lemon juice 45 mL
3 tbsp red wine vinegar 45 mL
1 tbsp liquid honey 15 mL
1⁄4 cup extra virgin olive oil 60 mL
Salad
12 cherry tomatoes, quartered 12
5 spears asparagus, tough ends removed, blanched and chopped 5
1 small to medium zucchini, chopped 1
1 small to medium yellow summer squash (yellow zucchini), chopped 1
2 cups cooked Israeli couscous cooled, rinsed and drained 500 mL
3⁄4 cup chopped yellow bell pepper 175 mL
3 tbsp fresh basil chiffonade (see tip) 45 mL
3 tbsp chopped fresh flat-leaf (Italian) parsley 45 mL
1. Dressing: In a small bowl, whisk together tarragon, parsley, oregano, salt, pepper, lemon juice, vinegar and honey. Gradually whisk in oil until well blended.
2. Salad: In a serving bowl, combine tomatoes, asparagus, zucchini, summer squash, couscous, yellow pepper, basil and parsley. Add dressing and toss to combine. Cover and refrigerate for at least 30 minutes, until chilled, or for up to 2 hours.
Find more delicious rice cooker recipes in Katie Chin's 300 Best Rice Cooker Recipes!