Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, April 11, 2007

Peruvian Couscous Pepita Salad

Jyoti's Tasty Tip:

This couscous salad can be served as a side dish. It's so colorful and tasty that anyone whose not acquainted to this grain will fall in love with it instantly. It's one of the best sellers in our deli express. One of our customers asked me if they can wrap this in a large tortilla. Sure, actually this is one style of serving couscous in a wrap.

Remember, it's all about the taste!   Chef Jyoti


Makes 6 servings

Difficulty: Easy


2 cups organic couscous, rinsed & drained
2 cups filtered water
1/4 cup organic extra-virgin olive oil
1 small organic red onion, diced small
2 cloves organic garlic, minced
2 teaspoons cumin powder
1/2 medium organic red pepper, diced small
1 large organic tomato, diced small
1 medium organic zucchini, diced small
1/2 bunch organic cilantro, chopped coarsely
1/2 bunch organic green onion, sliced
1 cup organic cannellini beans, cooked
1/2 cup pepitas or pumpkin seeds, roasted
1/4 cup organic rice vinegar
1 teaspoon organic lemon juice
1 teaspoon sea salt and black pepper or to taste


  1. Add water and oil to a saucepan and bring to a boil.  Pour boiled water and oil into a large bowl and stir in couscous.  Cover with plastic film and set it aside for 15 minutes.

  2. Add the rest of ingredients, combine gently. Taste and adjust the seasonings.

  3. Best served cold.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery