Eat Well – A Club Med Couscous Salad from TMC Executive Chef Jason Ricciardelli

On a really hot summer afternoon around dinner time, do you find yourself in the kitchen not in the mood for anything, or at least nothing heavy? Me either!

Here is a great summer salad recipe that can be easily turned into a quick, full meal. I’ve never been to a Club Med, but if I did, I’d be eating this! It’s perfect also as a side for your July 4th celebrations.

Chef Jason Ricciardelli

Club Med Couscous Salad

Serves  4 as main, 8 as side.

INGREDIENTS:

1 cup dry couscous

1 cup water

1 ½ cup diced cucumber (seeding optional)

1 ½ cup  tomato (seeded and diced)

1/3 cup minced red onion (optional)

1 cup garbanzo bean (drained and rinsed)

1 cup diced red or yellow pepper

¼  cup minced fresh Italian flat leaf parsley

1 tbsp minced fresh mint (optional)

3 tbsp good olive oil (or bad olive oil if that’s what you’ve got)

3 tbsp fresh lemon juice

1 ½  tsp salt

Instructions

Make couscous: In small sauce pan add water, 1 tbsp olive oil and ½ tsp salt and bring to a boil. Stir in couscous, cover, and remove from heat. Make sure it’s 1:1 ratio of water to couscous. Wait 8-10 minutes. Fluff with a fork and cool.

Place diced vegetables and beans in large mixing bowl.  Add mint and parsley and incorporate.

Add olive oil, lemon juice and salt and toss until well coated.

Fold in couscous.

You can serve at immediately or chilled. This is a vegan base recipe.

Feel free to add feta cheese or additional protein (chicken, salmon) for an even more complete meal.

 

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Tucson Medical Center | 5301 E. Grant Road | Tucson, Arizona 85712 | (520) 327-5461
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