Chef Debbi Demonstrations

Saturday, July 24, 2:30

Sunday, August 8, 2:30

Free with Fair admission

Chef will be signing copies of her book ‘What’s In Your Pantry’

Gazpacho Couscous Salad

A perfect summer salad that you can make ahead; it actually is better the next day! An easy 'from the pantry' salad, adjust ingredients to what you have on hand, what you find from the farmers market or your own garden, or even some of last nights grilled chicken or shrimp. Serves 6

Couscous

2 1/2cups chicken, vegetable stock or water

12ounces couscous

2tablespoons butter

1 clove garlic, smashed

2green onion, minced

4tablespoons Italian parsley

Salt and pepper, to taste

1/4cup toasted pine nuts, or more

Dijon Vinaigrette

1/2cup red wine vinegar

1         tablespoon Dijon mustard

3/4cup vegetable or olive oil

1        small shallot, minced

3grinds herb seasoning, I use Italian

           Salt and pepper, to taste

Gazpacho Salad

1container (pint) cherry tomatoes, halved

6small Persian cucumbers, diced

1roasted red bell pepper, diced

1 small red onion, diced

2stalks celery, diced

1tablespoon basil, chopped

Couscous

In a saucepan, add the stock, butter and couscous; bring to a boil, remove from heat stir in garlic and green onion, cover and let stand for 5 minutes. Remove garlic and fluff with a fork. Set aside to cool.

Vinaigrette

In a small bowl add vinegar, mustard and shallot, whisk together. Slowly whisk in the oil in a thin stream to emulsify. Add seasonings to taste. Can be refrigerated for 3 weeks, bring to room temperature before using.

Salad

In a large bowl, add all chopped ingredients and toss with a little of the dressing. Let stand for 5 minutes. Toss couscous and vegetables together adding a little more dressing as necessary, to taste.