| Couscous Primavera | |
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1) In a saucepan place 1 1/2 cups water, 2 tbl olive oil and bring to a boil. Stir in 1 cup couscous, cover, remove from heat, let stand 5 minutes. Fluff. (My daughter is wheat intolerent so this year I substituted the Peruvian grain Quinoa for the couscous. Quinoa is a very protein rich grain and is cooked exactly like rice.) 2) In a large bowl place 1/2 cup florets, 1/2 cup blanched julienned carrots, 1/4 cup diced red pepper, 6 cherry tomatos halved, 1/4 cup toasted pine nuts, Rounds of belgian endive (optional). 3) Add the couscous and mix. 4) Whisk together 1/4 cup red wine vinegar, 1 tbs minced shallots, 1 tsp dijon mustard, 3 tbl fresh chopped basil, salt and pepper. Add to bowl and mix to coat. Serve at room temperature or chilled. | |