You can serve this salad as a side for all your summertime dishes. I love it with grilled or BBQ chicken, burgers, steak, and fish. You can also add fresh fruit such as raspberries, mango or pineapple, and avocados. Fresh fruit can be grilled also.
I’m sharing the Creamy Shallot Vinaigrette from my new cookbook coming out in the fall of 2018, “Food for Thought”.
The health benefits of this delicious salad are numerous, filled with essential vitamins, A, C, and K., minerals, and anti-oxidants and has anti-inflammatory effects.
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ISRAELI COUSCOUS SALAD
1 cup of Israeli Couscous
1-15oz. can of Garbanzo beans, drained and rinsed well
2 organic Persian cucumbers, skin on rinsed & diced small
2 organic celery ribs diced into small bitesize pieces
2 cups organic baby Roma tomatoes sliced in half top to bottom or cherry tomatoes sliced in half
2 organic scallions chopped small
1 Tablespoons dill chopped small
6 fresh basil leaves, chopped coarsely
3 mint leaves chopped coarsely
¼ cup Italian parsley chopped coarsely
4 radishes sliced into thin rounds then thin strips
2 cups organic wild or baby arugula
½ teaspoon kosher salt
1/2 cup Greek Feta, crumbled
1 lemon sliced thin
9 Kalamata olives
1 cup organic micro greens
CREAMY SHALLOT VINAIGRETTE
Make Shallot Vinaigrette first. Set aside.
Makes 1 cup
1 heaping Tablespoon Dijon mustard
½ cup extra virgin olive oil
1-Tablespoon shallots, minced
3 Tablespoons Champagne vinegar
2 Tablespoons fresh lemon juice
1/2-teaspoon kosher salt
In a blender add Dijon mustard, and olive oil, blend for 30 seconds to emulsify. Pour into a bowl and add shallots, champagne vinegar, lemon juice and salt. Whisk to blend all the ingredients together until smooth and creamy.
Bring 2 quarts of water with 1 tablespoon of kosher salt to a boil.
Add the Couscous and boil for 10 minutes until the couscous is cooked through. It should be soft but not mushy. Drain well, rinse in cool water, shake off as much water as you can then place in a salad bowl.
Add garbanzo beans, cucumbers, celery, tomatoes, scallions, dill, basil, mint, parsley, radishes, arugula and salt.
Add 5 to 6 Tablespoons of Shallot Vinaigrette dressing and mix well.
Sprinkle over Feta Cheese, add olives. Add lemon slices.
Taste and correct seasoning adding more dressing or salt if necessary.