Couscous Nicoise
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
45
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Water1 tsp
Salt1 tbsp
Butter1 tsp
Garlic (minced)3 cup
Couscous1 cup
Grape (halved)1 cup
Sherry Vinegar1 tsp
Anchovy Paste1 tbsp
Olive OilDirections:
1
Fluff with a fork, season with pepper and additional salt, if needed, and let cool
2
Add the water to a small saucepan over high heat
3
Add the salt, butter and the smashed garlic clove and bring to a boil
4
Remove the pot from the heat and stir in the couscous
5
Cover and let sit for 5 minutes
6
For assembly: On a medium-size platter, pile the cooled couscous into the center, ring it with the greens, then neatly arrange the remaining vegetables in individual segments
7
Drizzle with the vinaigrette and serve immediately
8
Bring a large pot of water to a boil over medium heat and add the green beans
9
Blanch for 2 minutes, then remove to an ice bath and let cool
10
In a small glass bowl or jar, whisk the mustard, vinegar, anchovy paste and garlic together
11
Slowly drizzle in the olive oil while whisking
12
Add the salt and pepper and adjust seasonings, if necessary
13
Let sit for 20 minutes, then whisk before serving