Farmers Market Couscous Salad
Opt for the best produce you can find for this visually stunning salad, which tastes just as divine as it looks. Chewy couscous is cooked with warming spices and layered on a bed of lettuce alongside carrots, raisins, walnuts, and fresh peas. The tahini mustard dressing tastes like liquid gold and binds all the good-for-you ingredients together.
Break out the big platter or a clear glass bowl and showcase your farmers market haul in this eye-popping layered salad. Warm spices and veggie broth infuse the couscous with rich flavor, while a creamy tahini dressing plays up the dish’s Mediterranean-inspired elements.
INGREDIENTS
- 1½ cups low-sodium vegetable broth
- 1 cup fresh English peas
- ½ teaspoon ground turmeric
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- 1 cup dry whole wheat couscous
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 teaspoons prepared mustard
- 2 teaspoons chopped fresh chives
- 4 cups packed baby greens
- 1 cup bias-sliced or ribbon-cut multicolor spring carrots
- ½ cup golden raisins
- ¼ cup chopped toasted walnuts
INSTRUCTIONS
- In a saucepan combine the first five ingredients (through cinnamon). Bring to boiling. Stir in couscous; remove from heat. Cover and let stand 5 minutes. Season with salt and pepper. Let cool.
- For dressing, in a bowl whisk together lemon juice, tahini, mustard, and 4 to 6 Tbsp. water to reach drizzling consistency. Stir in chives. Season with salt and pepper.
- On a large platter or in a straight-sided glass bowl layer the greens, couscous mixture, carrots, raisins, and walnuts. Drizzle with dressing.
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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/tasty-vegan-mediterranean-recipes/
