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Couscous, Pine Nut, Sun Dried Tomato & Goat Cheese Salad

Tender couscous salad with tangy goat cheese crumbles, Herbes de Provence, lemon vinaigrette, sun dried tomatoes, toasted pine nuts and fresh parsley, kale and cabbage.
Difficulty: Easy
Time: 30-35 min
This dish is Vegetarian

Herbes de Provence are a blend of dried herbs popular in Provence, France. The blend is typically made up of rosemary, fennel seed, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder. These herbs provide aroma and flavor to anything they season. Tonight, enjoy this salad with a crisp glass of Sauvignon Blanc!

Ingredients
Herbes de Provence
Sun dried tomatoes
Red cabbage
Moroccan couscous
Pine nuts
Lemon
Kale
Parsley
Goat cheese

Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Mince To cut a food into very small pieces.
Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.

What you need

Small pot with lid

Small sauté pan

Medium mixing bowl

Small mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Thinly slice red cabbage avoiding the hard inner core; discard core. Julienne sun dried tomatoes. Zest lemon; cut in half and then juice. Remove parsley leaves from stem and discard stems; then rough chop. Crumble goat cheese.

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Step 2: COOK COUSCOUS

Heat 1 cup water in a medium pot over high heat. Bring to a boil, add couscous, turn off heat, cover and let sit for 15 min until couscous has absorbed all the water and doubles in size. Fluff with a fork.

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Step 3: TOAST NUTS

Place nuts in a small sauté pan over medium heat. Toast stirring constantly until nutty and browned on all sides. Remove from heat.

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Step 4: MAKE VINAIGRETTE

Combine lemon juice, Herbes de Provence, 2 Tbsp. oil, 2 tsp. lemon zest, sun dried tomatoes and a pinch of salt and pepper in a small mixing bowl. Mix util incorporated to create a vinaigrette.

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Step 5: TOSS SALAD

Place couscous, kale, parsley, red cabbage, pine nuts and vinaigrette in a medium mixing bowl. Drizzle with vinaigrette and toss until coated.

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Step 6: PLATE YOUR DISH

Divide salad between two plates. Top with plenty of goat cheese crumbles. Enjoy!