Summer Cous Cous Salad

Presented by Johnson & Wales University's Michael Shaw.


Cous Cous                                           1.5  cup

Red Bell Pepper                                  1 ea

Green Bell Pepper                               1 ea

Yellow Bell Pepper                             1 ea

Red Onion                                          ½ ea

English Cucumber                               1 ea

Honey                                                 1 teaspoon

Rice Wine Vinegar                              ¼ cup

Small Shallot                                       1 ea (minced)

Extra Virgin Olive Oil                        ½ cup

S&P                                                     To Taste


Begin by placing boiling water on stove for cous cous.  While the water is heating up; begin to finely dice all peppers, red onion, and cucumber.  Once the water is boiling, add cous cous and cook approximately 10 mins, or until al dente.  Remove cous cous from boiling water and shock in ice water or until cool.  In separate bowl, gently toss cous cous with peppers, cucumber, and red onion.  In yet another bowl; combine honey, shallots, and EVOO and whisk until emulsified.  Toss cous cous mixture and dressing together, salt and pepper to taste; and thoroughly enjoy!