with Chef Jyoti Friedland
Recipe from The Talleygram, April 11,
Peruvian Couscous Pepita
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!
Makes 6 servings
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
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.
Add the rest of ingredients,
combine gently. Taste and adjust the seasonings.
Best served cold.
Talley's recipe by Chef Jyoti Friedland
Copyright © 2007 Talley's Green Grocery