http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com Couscous, if not prepared properly, could taste really bland and boring. This Italian inspired fried couscous was a really pleasant surprise. The crunchiness of the toasted couscous, and rich, sharp flavour of Gorgonzola with tangy vinaigrette dressing are simply a perfect blend.
Stir-fried Couscous Salad with Gorgonzola
Inspired by
Giada De Laurentiis| Couscous | Dressing |
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- 500 ml Hot vegetable broth
- 1/3 tsp Salt
- 280 g Couscous
- 60 ml Extra-virgin olive oil
- 2 Garlic cloves, peeled and crushed
- 80 g Gorgonzola, cut into 1/2-inch pieces
- 1/2 Large cucumber, peeled, seeded, and cut into 1/2-inch pieces
- 4-5 Sun-dried tomatoes, chopped
- 2 tbsp Chopped red basil leaves
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- 60 ml Extra-virgin olive oil
- Zest and juice from 1/2 large lemon
- 1/2 tsp Salt
- 1/4 tsp Freshly ground black pepper
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- In a medium saucepan, bring the vegetable broth and 1/3 teaspoon salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
- In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes.
- Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the Gorgonzola, cucumber, sun-dried tomatoes, and red basil. In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth. Pour the dressing over the salad and toss until the couscous is coated.
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
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