Husband-Tested in Alice’s Kitchen
Yield: 2-3 servings
Now this is what I call a beautiful spring salad! It is loaded with bold, fresh flavors of mint, parsley, arugula and onions. I love the crunch of the pistachios and garlicky “marinade” that is tossed in just before serving. Because I keep Sumac Onion Salad in the fridge on a regular basis, I used that instead of the red onion/lemon mixture listed in the recipe. Both have the same lemony flavor, so either will work. I’m sure any greens will be dandy in this salad as well as any nuts or seeds. Za’atar and sumac are spices that can be found in most supermarkets or specialty stores.
Yield: 2-3 servings
Now this is what I call a beautiful spring salad! It is loaded with bold, fresh flavors of mint, parsley, arugula and onions. I love the crunch of the pistachios and garlicky “marinade” that is tossed in just before serving. Because I keep Sumac Onion Salad in the fridge on a regular basis, I used that instead of the red onion/lemon mixture listed in the recipe. Both have the same lemony flavor, so either will work. I’m sure any greens will be dandy in this salad as well as any nuts or seeds. Za’atar and sumac are spices that can be found in most supermarkets or specialty stores.
Red Onions (I used Sumac Onion Salad in place of this.)
½ small red onion, thinly sliced
4 Tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon kosher salt
Couscous & Greens
1 cup fresh English peas (frozen, thawed peas will also work)
1 cup pearl couscous (plus 1½ cups water and 1 teaspoon kosher salt)
1 cup arugula, roughly chopped
½ cup firmly packed parsley, finely minced
½ cup firmly packed mint, finely minced
½ cup roasted pistachios, roughly chopped
1 cup fresh English peas (frozen, thawed peas will also work)
1 cup pearl couscous (plus 1½ cups water and 1 teaspoon kosher salt)
1 cup arugula, roughly chopped
½ cup firmly packed parsley, finely minced
½ cup firmly packed mint, finely minced
½ cup roasted pistachios, roughly chopped
Marinade
4 Tablespoons olive oil
3 garlic cloves, thinly sliced
2 teaspoon za’atar*
½ teaspoon ground cumin
1 teaspoon kosher salt, plus more to taste
Sumac for serving, if desired
4 Tablespoons olive oil
3 garlic cloves, thinly sliced
2 teaspoon za’atar*
½ teaspoon ground cumin
1 teaspoon kosher salt, plus more to taste
Sumac for serving, if desired
Instructions
Start off by blanching* the peas in boiling water. Drain the peas and set aside, and then cook the couscous in the same pot you used for the peas.
Cook the couscous. Pour the couscous and 1½ cups water into the pot, along with 1 teaspoon salt. Bring to boil on high heat, then reduce to low, partially cover the pot, and let simmer for 8-10 minutes or until all the water is absorbed. Cover the pot and let it sit off the heat for 5 minutes. Then fluff with a fork and toss with 1-2 teaspoons of olive oil to prevent the couscous from sticking.
Prep the onions. To a bowl, add in the onions, lemon juice, zest, and salt. Toss together and set aside.
While the couscous cooks, prep the herbs, arugula, and pistachios. Once the couscous is done, add it to the bowl of onions, along with the arugula, herbs, and pistachios.
Make the marinade. Rinse and pat dry the pot you used for the couscous and add in the garlic and olive oil (I like to use the same pot to save on dishes). Gently fry the garlic over medium heat until it just starts to brown. Remove from the heat and stir in the zaatar, cumin and kosher salt.
Toss and serve. Pour the marinade over the salad and toss to combine. Season to taste with sumac and kosher salt, if desired.
Start off by blanching* the peas in boiling water. Drain the peas and set aside, and then cook the couscous in the same pot you used for the peas.
Cook the couscous. Pour the couscous and 1½ cups water into the pot, along with 1 teaspoon salt. Bring to boil on high heat, then reduce to low, partially cover the pot, and let simmer for 8-10 minutes or until all the water is absorbed. Cover the pot and let it sit off the heat for 5 minutes. Then fluff with a fork and toss with 1-2 teaspoons of olive oil to prevent the couscous from sticking.
Prep the onions. To a bowl, add in the onions, lemon juice, zest, and salt. Toss together and set aside.
While the couscous cooks, prep the herbs, arugula, and pistachios. Once the couscous is done, add it to the bowl of onions, along with the arugula, herbs, and pistachios.
Make the marinade. Rinse and pat dry the pot you used for the couscous and add in the garlic and olive oil (I like to use the same pot to save on dishes). Gently fry the garlic over medium heat until it just starts to brown. Remove from the heat and stir in the zaatar, cumin and kosher salt.
Toss and serve. Pour the marinade over the salad and toss to combine. Season to taste with sumac and kosher salt, if desired.
Notes
*If you can’t find za’atar, mix together 1 tsp each sumac, sesame seeds, dried oregano, dried thyme, cumin, coriander, and 1/4 tsp kosher salt.
*To blanch to the peas, place them in boiling water for 1½ minutes. Drain and rinse with ice cold water.
*If you can’t find za’atar, mix together 1 tsp each sumac, sesame seeds, dried oregano, dried thyme, cumin, coriander, and 1/4 tsp kosher salt.
*To blanch to the peas, place them in boiling water for 1½ minutes. Drain and rinse with ice cold water.
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