This time of year, I really enjoy Mediterranean flavors. The bright flavors remind me of summer time, which is a nice respite during this cold and gloomy time of year. Israeli cous cous is an amazingly versatile ingredient. Similar to pasta, it can be added to soups, baked into a casserole, or used in a salad. This cous cous salad recipe has lots of beautiful herbs, a spicy lemon harissa dressing, and works perfectly with both the Falafel Sunshine Burgers and Garden Herb Sunshine Burgers. After the recipe has been prepared, you’ll have a little extra spicy lemon harissa salad dressing. Save this dressing in a jar in the refrigerator and then drizzle it over a kale salad or a rice and vegetable bowl, and extend the bright summer flavors into the week!
This recipe serves 4
3 ½ – 4 cups cooked Israeli Cous Cous *
1 red bell pepper julienned
½ tsp olive oil
½ tsp salt
½ tsp garlic powder
¼ cup fresh mint, chopped
1 cup flat leaf parsley, chopped
1 ripe avocado, cubed
1 shallot, diced
1 package Garden Herb or Falafel Sunshine Burgers, cooked per package instructions, and crumbled
Pine nuts for garnish.
Pre-heat oven to 350 degrees. Put ½ tsp of olive oil on a baking sheet. Arrange bell pepper pieces on the baking sheet and sprinkle with salt and garlic powder. Bake peppers for 15 minutes, stirring half way through cooking so that peppers are roasted evenly. Remove from oven, and let cool.
To make the dressing add the olive oil, lemon juice, harissa, and sea salt to a bowl and whisk until evenly combined.
In a large bowl, combine cous cous, roasted peppers, avocado, chopped herbs, shallots, Sunshine Burgers, and 4 Tbs of dressing. Toss until combined evenly.
Serve in bowls, and top with pine nuts if desired.
* For a little extra flavor, cook the cous cous in vegetable broth!