Couscous Salad

Eating healthy never tasted so good, with this innovative take on a salad. Featuring Passport Global Flavors by Custom Culinary® Thai Style Vegetable Broth, Couscous Salad consists of Thai vinaigrette dressing, cilantro, serrano peppers, shiitake mushrooms, and roasted peppers.


What You'll Need

Amount Ingredients
2 Tbsp. Vegetable Oil
3 cups Israeli Style Large Pearl Couscous
4 cups Passport Global Flavors by Custom Culinary® Thai Style Vegetable Broth
  Thai Vinaigrette Dressing
1/4 cup Passport Global Flavors by Custom Culinary Thai Style Broth
1/4 cup Rice Wine Vinegar
2 Tbsp. Soy Sauce, Reduced Sodium
1 tsp. Ginger, Fresh, Paste
2 Tbsp. Sesame Seeds, Toasted
1/2 cup Vegetable Oil
1-1/4 cup Roasted Colored Peppers, Sliced, Chilled
1 cup Roasted Shiitake Mushrooms, Sliced, Chilled
1/4 cup Serrano Peppers, Medium Diced, Chilled
1/4 cup Cilantro, Chopped
PREPARATION

  1. In a 4 qt. sauce pan over medium high heat, warm oil and add couscous. Cook 1-2 minutes stirring to toast all sides.
  2. Add Thai Style Broth. Bring to a boil, reduce heat and simmer 7-10 minutes or until desired tenderness. Turn off heat when most of the liquid is absorbed. Cover and let stand for 3-5 minutes. Remove to a food pan and chill.
  3. For Thai Vinaigrette Dressing, in a medium mixing bowl, whisk broth, sesame seeds, soy, ginger paste, and rice wine vinegar. Slowly drizzle oil to emulsify mixture.
  4. To assemble, in a medium mixing bowl, add prepared, chilled couscous, vegetables, and blend vinaigrette. Toss all ingredients. Plate and hold chilled until required.