"Food is our common ground, a universal experience." - James Beard

Saturday, April 14, 2012

Couscous and Broccolini Salad


Photo from Stone Soup
I found this recipe on pintrest and decided to make it over Spring Break. I've tried several different variations, and they always turn out well.  Below is the original recipe from Stone Soup.  Under that you'll find my variations.  It has a wonderful Asian feel and is so fresh and light.  I've had it for lunch, but it would make a great side for a larger dinner.  If you've never tried broccolini before, it's kind of a mixture between broccoli and asparagus and spinach.  You'll be able to fit in much more broccolini than you think, so even if you think the pot is full put a little more in!

Couscous and Broccolini Salad
1 bunch broccolini, chopped
1/2 cup couscous
2 tablespoons soy sauce
1 tablespoon sherry vinegar
small handful flaked almonds

1. Bring a cup of water to boil in a medium saucepan.
2. Add broccolini and cook for 4 minutes.
3. Remove from the heat. Add couscous, soy, vinegar and 2 tablespoons extra virgin olive oil. Stir to combine and season.
4. Stand, covered for another 4 minutes.
5. Fluff couscous with a fork. Taste and season.

Substitutions I've tried...
Broccolini - Spinach!  (you could also use broccoli or asparagus)
Cup of water for couscous - white wine... it adds a lot of flavor
Flaked almonds - sesame seeds (it helps to keep the Asian food feel if you don't like almonds)
Sherry vinegar - rice vinegar or red wine vinegar (the broccolini is kind of bitter already, so don't overdo the vinegar)

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