Food + Drink
Market Vegetable Cous Cous Salad with Chevre
This refreshing salad takes advantage of Ohio-sourced ingredients and is perfect for a July 4th picnic.
Courtesy of Chef Scott A. Fetty, the Inn at Honey Run in Millersburg
2 cups pearl (Israeli) couscous (found in bulk food stores and specialty markets)
Water for cooking the couscous
2 cups assorted fresh, seasonal vegetables, chopped
1 cup chevre, crumbled (Sources include Albany-based Integration Acres, integrationacres.com; Cleveland-based Lake Erie Creamery, lakeeriecreamery.com; or Hiram-based Mackenzie Creamery, mackenziecreamery.com.)
FOR THE DRESSING
3 tablespoons fresh herbs (such as basil, parsley, mint, chives or a combination) chopped
1 cup extra virgin olive oil
1/3 cup white balsamic (or other) vinegar
1 tablespoon Dijon mustard
1 tablespoon locally produced honey
Kosher salt and coarsely
ground pepper to taste
Heat a large sauté pan over medium heat. Add the couscous to the pan and lightly toast for about 2 minutes, stirring often. Add enough water to the pan just to cover the couscous and reduce the heat. Simmer until tender, approximately 6 minutes.
Strain the couscous and rinse with cold water to chill it and remove extra starch. Transfer the couscous to a large bowl and toss with 1 tablespoon of the olive oil. Add the chopped vegetables and toss.
In a separate bowl, whisk together the dressing ingredients. Season to taste. Combine the dressing with the couscous and vegetables, and let it sit, covered, at room temperature for 30 minutes. Toss with the chevre and serve.