Radish Couscous
Makes 4
starter portions
- 1 cup pearl (Israeli) couscous
- 2 cups vegetable stock (homemade
if you have it)
- 1/2 a ripe avocado
- the juice of 1/2 a lemon
- 5 tablespoons walnut or olive oil
- sea salt, black pepper
- 1/2 cup edamame
- 1 small bunch radishes (you can mix salad turnips in as well)
- 1 kirby cucumber
- 1 small serrano chili
- 3 scallions
- 2 handfuls arugula and/or radish greens
- If you can make the cous cous a
little ahead, great, because you don't want it to be super hot when you
toss it with the salad. (Otherwise, do what I did and throw it into the
fridge for 20 minutes.) I like to cook the couscous with stock,
instead of water. Add a little salt and pepper.
- Make the dressing: Spoon the
avocado into a small bowl. Using a fork, give it a good smooshing, until
the avocado is mashed. Add the lemon juice, and a little salt and pepper.
Pour the oil in a thin stream, whisking as you go, until the dressing is creamy.
Taste to make sure the salt and pepper ratio is working.
- Wash and cut the ends off the
radishes. For this salad, I like to cut the radishes into kind of chunky
pieces, so you really taste it when you take a bite. Wash the cucumber,
and cut it similarly.
- The chili and the scallions
should be cut more thinly than the radish and cucumber. Wash the chili and
cut it in half lengthwise. De-seed it, and then cut each half crosswise.
Wash the scallions, and cut the white parts crosswise.
- Toss
the couscous, the
edamame, the radishes, the cucumber, the chili, the scallions and
the greens together in a large bowl. Add the dressing, and toss until
everything is evenly coated.
Adapted from
Food52 |
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