Couscous a la Grecque with Red Pepper Coulis
This naturally tangy salad balances nicely with a touch of the sweeter red pepper coulis. Ideal for mid-meal, it makes a superbly healthy lunch all on its own.
Couscous Salad
6 cups (1.5 L) cooked Israeli couscous
1/2 cup (125 mL) red pepper, diced
1/2 cup (125 mL) yellow pepper, diced
1/2 cup (125 mL) green pepper, diced
1/2 cup (125 mL) red onion, diced
1/2 cup (125 mL) goat’s feta, crumbled
1/4 cup (60 mL) kalamata olives, pitted
2 lemons, zested and juiced
2 Tbsp (30 mL) Italian parsley, chopped
1/4 cup (60 mL) extra-virgin olive oil
3 Tbsp (45 mL) balsamic vinegar
Salt and pepper, to taste
3 cups (750 mL) mixed organic greens
Red pepper coulis
Combine all ingredients, except organic greens and red pepper coulis, thoroughly and allow to marinate for 1 hour.
Coulis
8 sweet red peppers, juiced and strained
2 Tbsp (30 mL) honey
1 tsp (5 mL) Dijon mustard
1 Tbsp (15 mL) lemon juice
1 cup (250 mL) grapeseed oil
Salt and pepper, to taste
Reduce red pepper juice by half in a small pan over medium-high heat. Allow juice to cool to room temperature before adding it, along with honey, mustard, and lemon juice, to a blender. Blend mixture slowly while adding grapeseed oil until mix is well incorporated. If the pepper mixture begins to separate, add a touch more honey and an ice cube. Season as desired.
Just before serving, mix in the organic greens and couscous for a texture and taste boost. Decorate plates with a drizzling of red pepper coulis.
Serves 6.
source: "Glowbal Thinking", alive #297, July 2007
Couscous a la Grecque with Red Pepper Coulis
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.