RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Salmon & Asparagus Couscous Salad - pareve
I am thoroughly enjoying Louise Fiszer's columns, alternate weeks, in the Jewish Bulletin of Northern California. She writes: "If once-trendy polenta or pasta has appeared too often on your dinner party or luncheon menus, it's time to find a delicious and versatile substitute. "What's new and on the cutting edge of today's fashionable cuisine? Couscous! The very word evokes the dramatic and exotic, yet it is only ground semolina made from hard wheat and it may be classified as a sort of pasta and used as such. "Of course, couscous is not really new at all. It has been a staple food of North Africa for centuries. However, it once took special equipment and a lot of preparation time." She goes on to write about quick-cooking couscous, both tiny-grained and what she says "is an even more glamorous version available today that has turned the heads of star chefs." For a change, I don't have to long for what's on the shelves in the US. It turns out this new gourmet treat <g> is Israeli couscous; even being called "pearl pasta" on "upscale restaurant menus." She writes: "This couscous is larger grained, resembling pearls. When cooked, it yields a most unusual, palate-pleasing texture. Both types of couscous may be used interchangeably in the following ..." Ruth SALMON AND ASPARAGUS COUSCOUS SALAD ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 6 to 8 Salad: ------ 1 package quick-cooking couscous 1/2 cup chopped sun-dried tomatoes 2 pounds asparagus, trimmed, cut into 2-inch pieces and cooked just until tender 1 bunch green onions, thinly sliced 1 pound fresh salmon, cooked and flaked 1/4 cup chopped parsley 1/4 cup chopped fresh dill Tarragon vinaigrette: --------------------- 2 Tablespoon chopped fresh tarragon or 1 tsp. dried 2 teaspoons Dijon mustard 2 Tablespoons white wine vinegar 2 Tablespoons fresh lemon juice 1/2 cup olive oil salt and pepper fresh dill sprigs for garnish Cook couscous according to package directions. Stir in sun-dried tomatoes and let cool. If using traditional couscous, break up any lumps with fingers. In a large bowl, combine couscous with asparagus, green onions, salmon, parsley and dill. In a small bowl, combine vinaigrette ingredients until well blended. Toss with couscous and taste for salt and pepper. Serve at room temperature garnished with dill sprigs. www.jewishsf.com/jb/cook.htm March 5, 1999 (c) 1999, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California.
