Texas de Brazil Couscous Salad - Featured Recipe - CookingDistrict.com
Featured Recipes

Texas de Brazil Couscous Salad

Categories: Healthy, Salads, Vegan, Vegetables, Vegetarian
Step 1
1 1/2 lb •  Israeli couscous
4 tbsp • Rice vinegar
1/2 cup 2 tbsp • Vegetable oil
8 tbsp • lemon pepper seasoning
1 cup • dry sweetened cranberries
• 1 cup scallions, green and white part • cut ½” in bias
12 • spears of medium or small asparagu • cut in 1” bias
1 • small red onion • cut in strips
Salt to taste
Pepper to taste
Cook the couscous in abundant boiling salted water until all dente, strain, rinse with hot water and reserve.

In a mixing bowl, add the rice vinegar and the lemon pepper seasoning

Add the vegetable oil in a steady stream whisking constantly to emulsify the mixture; it should have a consistency of a salad dressing

Mix the past still warm with the dressing, stir gently to coat the pasta and let it cool down

In a sauté pan, heat 2 table spoons of vegetable oil and add the red onion, cook until the onion is slightly caramelized and then add the asparagus, cook for another minute and season with salt and pepper

Add all the ingredients to the pasta and stir, taste the salt and adjusted if needed. If you think it could use more of lemon flavor you add a dash of lemon pepper seasoning

Can be served warm or cold
Step 2
Note: All Texas de Brazil kitchens have a professional plumber torch, we use it to burn the sugar for the crème Brule but we also use it a lot to give a nice char to roasted vegetables like bell peppers, jalapenos and onions once we take them out of the oven. If you are trying this recipe and you have a torch I suggest that you char the asparagus and red onions with it after you are done sautéing them, the chars will add an incredible smoky flavor to this salad. You can also add shredded chicken breast to make this salad a meal onto itself.


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