{"id":22634,"date":"2018-07-12T11:31:43","date_gmt":"2018-07-12T18:31:43","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=22634"},"modified":"2019-10-18T09:57:07","modified_gmt":"2019-10-18T16:57:07","slug":"couscous-salad-with-strawberry-avocado-and-lime-vinaigrette","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=22634","title":{"rendered":"Couscous Salad with Strawberry, Avocado and Lime Vinaigrette"},"content":{"rendered":"

Israeli couscous!<\/span><\/strong><\/p>\n

So, we’re going to Israel in October and I’m wondering how much couscous I will be eating; I’m sure it will be the Israeli variety, or I hope so anyway. I know I will be eating a lot of hummus; good thing I love the stuff. Especially love my version<\/a> with white beans. Never had falafel and I guess that will be on the menu too. The only thing I have been warned not to try is “Jesus fish” and I’m kind of picky about the kinds of fish I like so I will NOT try that; I’ll let HUB try it and he can tell me how bad it is.<\/p>\n

Back to the subject of this post — couscous. I’m not sure when couscous came on my food radar but maybe somewhere in the last 8 years or so.  I always thought it was a grain I guess because the small variety looks like it could be a grain. But couscous isn’t a grain at all it is a pasta. I’m not fond of the small variety of couscous; too many little pieces and it just doesn’t show up that well in a salad and mine tends to mush together. <\/p>\n

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Israeli couscous stands up well in a salad and looks so beautiful in this version from Damn Delicious<\/a> blog which I have been following for years. Her food always looks so beautiful and bright makes you want to try everything she makes. I made a few minor changes to her recipe; halved the sugar, changed the pine nuts to pistachios, grilled my corn and added an extra lime to squeeze over the top of the finished salad before serving.<\/p>\n

I wasn’t sure about how I felt about strawberries in with the corn and avocado but I was pleasantly surprised with the results and the lime vinaigrette tied everything together for a nice salad to be served warm or cold; with the addition of strawberries I opted for chilling the salad. Everyone in my bunco group loved the salad so I know a dish is a hit when someone wants the recipe.<\/p>\n

BLAST FROM THE PAST:<\/strong> <\/span>My Avocado Shrimp Salad <\/a>makes a great light lunch for the summer months.<\/p>\n

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Beautiful and tasty.<\/p>\n

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One ear of corn will be enough for 1 cup of kernels.<\/p>\n

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Mix the salad dressing ingredients together with a whisk.<\/p>\n

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I grilled the corn for a few minutes on each side.<\/p>\n

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Cut the kernels off the cob and set aside.<\/p>\n

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Cut the strawberries into small wedges or cut crosswise into circles.<\/p>\n

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Add the corn kernels to the cooked couscous.<\/p>\n

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Couscous Salad with Strawberry Avocado and Lime Vinaigrette<\/div>\t
2018-05-20 07:21:03<\/div>\t\t
Not only a beautiful but delicious salad for summer cookouts.<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 1 c. Israeli couscous<\/li>\t\t\t\t
  2. 1 large avocado, halved, seeded and diced<\/li>\t\t\t\t
  3. 1 c. fresh corn kernels (I blanched my corn then cut off cob)<\/li>\t\t\t\t
  4. 1 c. strawberries, quartered or cut in round slices<\/li>\t\t\t\t
  5. 3 Tbsp. chopped fresh cilantro leaves<\/li>\t\t\t\t
  6. 3 Tbsp. toasted pistachio nuts or pine nuts<\/li>\t\t\t\t
  7. juice of one lime (to squeeze over salad)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Lime Vinaigrette<\/div>\t\t\t
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    1. 1\/4 c. olive oil<\/li>\t\t\t\t
    2. 1\/4 c. apple cider vinegar<\/li>\t\t\t\t
    3. zest of 1 lime<\/li>\t\t\t\t
    4. 2 Tbsp. freshly squeezed lime juice<\/li>\t\t\t\t
    5. 2 tsp. sugar, or more to taste (I only used 1 teaspoon)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Instructions<\/div>\t\t\t
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      1. To make the vinaigrette, whisk together the olive oil, vinegar, lime zest and juice and sugar in a small bowl; set aside.<\/li>\t\t\t\t
      2. In a saucepan, cook couscous according to package directions. Put drained couscous in a large bowl.<\/li>\t\t\t\t
      3. To the couscous add the avocado, corn, strawberries, cilantro and pistacho nuts. Stir in lime vinaigrette. Squeeze the extra lime over the salad and do one last toss.<\/li>\t\t\t\t
      4. Serve immediately.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Notes<\/div>\t\t\t
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        1. I wanted my corn cooked a little so I put it in a dry skillet and cooked a few minutes on all sides to get a little charred color\/taste to the kernels, then cool and cut the kernels from the cob for the salad. I used roasted pistachio nuts instead of the pine nuts. Pine nuts would give a cleaner look to the salad but I like the taste of pistachios better.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
          \n Adapted from Damn Delicious <\/a> <\/div>
          \n Adapted from Damn Delicious\n <\/div>
          Rosemary and the Goat https:\/\/rosemaryandthegoat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n
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