Coming up for dinner: Catalan Couscous Salad with Pears and Toasted Almonds Salad 1/3 cup slivered almonds, toasted 2 cups cooked whole wheat couscous, cooked according to package directions, then cooled 4 cups baby spinach 1 Anjou pear, thiny sliced Romesco Dressing 3 T. toasted almonds 2 T. chopped shallots ¼ cup roasted red bell pepper (either from a jar, or cut up one red bell pepper into big chunks, place on foil, and roast on 425 degrees for 30 minutes—NO OIL IS NEEDED) ½ cup water 3 T. red wine vinegar 1 t. Dijon mustard ½ t. agave ¾ t. sea salt A few pinches of black pepper Pulse all in high-speed blender or food processor. If using a food processor, pulse the toasted almonds and shallots first before adding other ingredients. BLEND UNTIL SMOOTH. 1. Toast 1/3 cup plus 3 T of almonds in toaster oven for 5 minutes on 350 degrees, stirring after 2 ½ minutes. Should be lightly browned. Set aside. 2. Make dressing and chill or set aside if using right away (recipe, below). NOTE: If you are roasting a pepper for the dressing, do this before making the dressing (obviously!) 3. Make couscous according to package directions and let cool. 4. In a large mixing bowl, toss together the cooled couscous, spinach, and pears with the Romesco dressing. Coat well. Divide among four plates and top with toasted almonds.
Posted on: Sun, 08 Sep 2013 18:52:08 +0000
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