tyler’s couscous salad

Last week I was ellipticaling away (is that a word?) to Tyler Florence making whole fish stuffed with this amazing couscous mixture. Which for the record makes any ellipticaling easier if you know what I mean

(source)

But while dreaming of Tyler in his kitchen may seem like the perfect way to spend an afternoon to some, I couldn’t stop thinking about the couscous salad. Since I’m not about to go get some whole fish to stuff – believe it or not, but I do try to shop on a budget sometimes – I thought it would be a perfect with some shrimp or scallops. The flavors and textures of this salad were great: the crunchy beans and fennel, sweet and tart grapefruit. It was perfectly light and refreshing along side the scallops.

Couscous Salad adapted from Tyler Florence

• Whole-Wheat Couscous – 3/4 cup dry
• 1 grapefruit, segmented
• 1 bulb fennel, thinly sliced
• 1/2 lb green beans, blanched
• 2 green olives, sliced (taster doesn’t like olives so it was just for me)
• 1 Tbsp olive oil
• 1 Tbsp white wine vinegar
• 1 clove garlic, minced
• salt & pepper
• seared scallops

Prepare couscous as directed. Set aside. Blanch green beans in boiling water for 2 minute and remove and place in ice bath.  Toss all ingredients and season with salt and pepper. Serve under scallops or alone.

Related posts:

1. navy bean & artichoke salad
2. mediterranean rice salad
3. andrew zimmern’s seared scallops
4. restaurant: spill the wine
5. heirloom tomatoes & salad

Tagged as: recipes