Tuesday, April 10, 2012
Couscous Primavera Salad
Sometime during the first couple of months that Brian and I were dating, we'd spent a lovely summer day in Central Park and then stopped at Citarella (a large gourmet market with stores in Manhattan and the Hamptons) to pick up a few things for a light supper. Brian liked the look of a coucous primavera salad and was not disappointed when he tasted it.
It also makes a great salad on the go. We love road trips and when we go, I almost always pack us a picnic lunch. Jars make great containers (in addition to being cute) and this dish is always a welcome addition to our lunch basket. Enjoy!
1 1/2 Cups Israeli couscous *
1 3/4 Cups chicken stock
1 Cup peas (can be frozen)
1 Cup carrots, diced (can be frozen)
1 Yellow onion
2 Cloves garlic, minced
1 Red bell pepper, diced
1 Yellow bell pepper, diced
2 Tablespoon olive oil
Handful of fresh parsley, chopped
Salt & pepper to taste
Saute until soft, being careful not to burn the garlic.Add the couscous and stir to coat. Add the chicken stock, salt and pepper and bring to a boil. Cover and reduce the heat to low.
Simmer for approximately 15 minutes or until all the liquid has been absorbed. Toss in the fresh parsley and serve. Makes approximately 6 servings.
* Israeli couscous (larger than standard couscous) is available at most large markets in the rice and grains aisle.