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Israeli Couscous Summer Chopped Salad

by Chef Katie Chin

Israeli Couscous Summer Chopped Salad

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!