Couscous Salad
Eating healthy never tasted so good, with this innovative take on a salad. Featuring Custom Culinary® Thai Style Vegetable Broth, Couscous Salad consists of Thai vinaigrette dressing, cilantro, serrano peppers, shiitake mushrooms, and roasted peppers.
Ingreadient
- 2 Tbsp. Vegetable Oil
- 3 cups Israeli Style Large Pearl Couscous
- 4 cups Custom Culinary® Thai Style Vegetable Broth
- Thai Vinaigrette Dressing
- 1/4 cup Custom Culinary® Thai Style Broth
- 1/4 cup Rice Wine Vinegar
- 2 Tbsp. Soy Sauce, Reduced Sodium
- 1 tsp. Ginger, Fresh, Paste
- 2 Tbsp. Sesame Seeds, Toasted
- 1/2 cup Vegetable Oil
- 1-1/4 cup Roasted Colored Peppers, Sliced, Chilled
- 1 cup Roasted Shiitake Mushrooms, Sliced, Chilled
- 1/4 cup Serrano Peppers, Medium Diced, Chilled
- 1/4 cup Cilantro, Chopped
Direction
- In a 4 qt. sauce pan over medium high heat, warm oil and add couscous. Cook 1-2 minutes stirring to toast all sides.
- Add Thai Style Broth. Bring to a boil, reduce heat and simmer 7-10 minutes or until desired tenderness. Turn off heat when most of the liquid is absorbed. Cover and let stand for 3-5 minutes. Remove to a food pan and chill.
- For Thai Vinaigrette Dressing, in a medium mixing bowl, whisk broth, sesame seeds, soy, ginger paste, and rice wine vinegar. Slowly drizzle oil to emulsify mixture.
- To assemble, in a medium mixing bowl, add prepared, chilled couscous, vegetables, and blend vinaigrette. Toss all ingredients. Plate and hold chilled until required.
