Couscous a la Grecque with Red Pepper Coulis
Chef John Crook
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
