Pomegranate Couscous with Marcona Almonds, Lavender Cured Feta and Ruby Grapefruit

colorful couscous salad

Couscous

raw couscous – 1 cup

olive oil – 1Tb

onion, minced – 2 Tb

garlic, minced – 1 clove

chicken stock or water – 7.5 cup

turmeric – .25 teaspoons

salt to taste

pepper to taste

mint, chopped – 8 leaves

cilantro, chopped – 12 leaves

1. Combine couscous and olive oil in Tupperware container

2. Stir until cous cous is completely coated with olive oil

3. Combine onion, garlic, stock/water and turmeric

4. Bring to a boil

5. Season with salt and pepper

6. Pour hot liquid over cous cous and cover tightly.

7. Let stand for 20-30 minutes

8. Remove Tupperware lid and fluff cous cous with a fork

9. Add chopped mint and Cilantro

10. Reserve for plate up

Red Wine Vinaigrette

red wine vinegar – 2 tablespoons

olive oil – 6 tablespoons

mustard – 1 table spoon

salt – to taste

pepper – to taste

honey – 1 tablespoon

1. Combine red wine vinegar, honey and mustard into squeeze bottle

2. Shake vigorously

3. Next add olive oil and salt and pepper to taste

4. Shake vigorously

5. Reserve for plate up

Greek Yogurt

yogurt, Greek – 4 oz

mint, chopped – 6 leaves

cilantro, chopped – 12 leaves

lime zest – 1 each

honey – 1 teaspoon

Salt and pepper to taste

1. Combine yogurt, mint, cilantro, lime zest and honey

2. Season with salt and pepper

3. Transfer to a piping bag

4. Reserve for plate up

Garnishes-Plate up

pomegranate – 2 tablespoons

Marcona Almonds – 1 tablespoon

cilantro sprouts – 6 each

grapefruit, segmented – 1 each

marinated Feta – 3 oz

2 lemon wedges

1. Place a mound of cous cous in the middle of a 6-8inch bowl

2. Pour approximately 2 TB of red wine vinaigrette over the cous cous

3. Pipe three to four dollops of Greek yogurt onto the cous cous

4. Sprinkle the Pomegranate, and almonds over the cous cous

5. Place the feta and grapefruit around the cous cous

6. Place the cilantro sprouts into the yogurt

7. Squeeze lemon on top

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