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
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.
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.
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.
Weeknight dinner ideas using Instant Pot (Pressure Cooker), Slow Cooker or a good old oven!
Instant Pot at Sur la Table
Did you just get an Instant Pot? One of the hottest new pieces of equipment in the kitchen. Here are some recipes to get you started. We’ll discuss how to adapt regular recipes to the Instant Pot and how to create your own. Even if you don’t own an Instant Pot all these recipes will have directions for regular cooking methods.
Tarragon & Sherry Deviled Eggs
Bib Lettuce Salad with Apples, Pecans, Pomegranate Seeds & Blue Cheese Sprinkles
Sesame Teriyaki Chicken with Rice & Green Onion
Glazed Baby Back Riblets with Baked Beans
Deconstructed Black Forest Cake
Class held at Temecula Olive Oil Tasting Room, Seal Beach, Thur. Sept 14 & 28
6:30 – 8:30, approximately
For reservations call
Temecula Olive Oil
Don’t have an Instant Pot? The link below will take you to Amazon.