Spring Vegetable And Israeli Couscous Salad Recipes

Steps:

• For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
• In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
• Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.

Steps:

• Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
• Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
• Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

Steps:

• Vinaigrette: Heat minced garlic until soft and golden in olive oil on very low heat, allow to cool. In food processor, mix olive oil/garlic mixture with rest of ingredients. Salad: Toast couscous over medium heat in dry heavy bottomed skillet, stirring constantly, until golden brown. Bring chicken stock and 1 cup water to boil. Cook until soft but still firm (7-8 minutes). Rinse in very cold water and drain well. Preheat oven to 450. Trim woody part of stem from asparagus. Coat with olive oil and salt and pepper and roast for 4-5 minutes, turning once, until roasted but not soggy. Allow to cool on rack. Bring pot of water to boil, add tbsp salt. Add fiddlehead ferns and cook for 5 to 7 minutes until bright green and tender crisp. Add 2 tbsp olive oil and 1 tsp sherry vinegar to pan, head on medium. Saute mushrooms until cooked but not soggy. Let cool (drain off any liquid). Combine everything, keeping back 1/3 of dressing. let sit for at least 1 hour. Before serving, add dressing and salt and pepper to taste.