Nutritional Analysis per serving (10 servings)Powered by
A hummus vinaigrette gives this couscous salad a little Mediterranean flair. Toss in some pistachios, red bell pepper, mint, and feta cheese, and you have a healthy side to a lamb burger or baked fish.
1Place all of the measured ingredients in a medium bowl and whisk until combined. Taste and season with salt and pepper as needed; set aside.
For the salad:
1Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl.
2Add the dressing, bell pepper, pistachios, mint, and scallions and fold everything into the couscous with a rubber spatula. Let sit until slightly cooled, about 10 minutes. Add the feta and gently fold into the couscous with a rubber spatula. Taste and season with salt and pepper as needed. Refrigerate in a covered container until ready to serve.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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