PEARL COUSCOUS SALAD with AVOCADO DRESSING

PEARL COUSCOUS SALAD with AVOCADO DRESSING

This salad has quickly become our favourite.

I made it the other night for our last summer land-based dinner party.

We ate the leftovers the next day,

and I quickly ran to the store to get more ingredients to reproduce.

The crunch,

the hint of spice (both radish and jalapeño),

the wonderfully rich tangy avocado dressing

all that freshness!!

 

PEARL COUSCOUS SALAD

with

AVOCADO DRESSING

1 bunch of radishes, cleaned and quartered

1 English cucumber, quartered

1 jalapeno, seeds removed, minced

2-3 green onions, sliced thinly

2 cups cooked pearl couscous, cooled

2 handfuls of arugula

1 small avocado

juice of 1/2 lemon

1/3 cup olive oil

sea salt & pepper

handful basil leaves, torn

handful parsley, roughly chopped (include the stems, they have a lot of flavour too)

Toss together radishes, cucumber, onion and jalapeno.
Season with salt & pepper
Mash together avocado with lemon juice.
With emersion blender grandually add the olive oil in a steady stream.
Season to taste

 

Toss arugula in with the vegetable.
Add dressing and toss until well combined.
Sprinkle with parsely and basil and give one more toss.
Serve with your favourite grilled meat or fish.

Our repeat performance was served with grilled

Sweet Mead Infused Pork Tenderloin

 
another Food 52 inspiration
 
 
 

 

 

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