Dragon Salad - Couscous Summer Salad
Dragon Salad - Couscous Summer Salad could be just the lacto ovo vegetarian recipe you've been looking for. For $4.04 per serving, you get a main course that serves 6. One portion of this dish contains roughly 18g of protein, 18g of fat, and a total of 530 calories. This recipe is liked by 4 foodies and cooks. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. A mixture of juice of lemon, kalamatan olives, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. It will be a hit at your The Fourth Of July event. With a spoonacular score of 21%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Dragon Salad - Couscous Summer Salad, Dragon Salad - Couscous Summer Salad, and Summer Couscous Salad.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 teaspoon black pepper
2 pints red grape or cherry tomatoes
2 3/4 cups chicken broth (vegetable broth would be fine too)
1/4 cup Extra Virgin Olive Oil
1/3 pound feta cheese
1/4 cup torn or chopped fresh flat leaf parsley
1/4 cup fresh mint
3 large garlic cloves, unpeeled
juice of 2 lemons
1/2 cup Kalamata olives
1 teaspoon salt (for sauce)
1/4 cup warm water
2 1/4 cups couscous (regular or whole wheat)
Equipment:
oven
baking pan
sauce pan
knife
frying pan
food processor
measuring cup
blender
whisk
bowl
Cooking instruction summary:
- Preheat oven to 250 degrees Farenheit
- Halve tomatoes through stem ends ( from top to bottom, not across the middle) and arrange, cut side up, in one layer in a large, shallow baking pan.
- Add garlic to pan and roast in the middle of the oven until tomatoes are slightly shriveled around the edges, about 1 hour.
- Cool in pan on rack for 30 minutes, or until no longer hot.
- While tomatoes are roasting, bring the broth to a boil in a 3 qt. saucepan. Stir in couscous, let simmer in pan for about two minutes.
- Cover pan and remove from heat, let stand for 5-10 minutes (or, if you're using boxed couscous, just follow the cooking directions on the package).
- When couscous has cooled, run your (clean!) hands through it to break up any clumps.
- When garlic is cool enough to handle, peel it the garlic and using a small knife chop the garlic very finely.
- Mix the garlic with the olive oil, warm water and the juice of one lemon in a small bowl or liquid measuring cup and whisk until combined.
- It's best to get this as well mixed as possible, for which I broke out my Mexican molcajete grinding bowl. But a blender or food processor would work just as well.
Step by step:
1. Preheat oven to 250 degrees Farenheit
2. Halve tomatoes through stem ends ( from top to bottom, not across the middle) and arrange, cut side up, in one layer in a large, shallow baking pan.
3. Add garlic to pan and roast in the middle of the oven until tomatoes are slightly shriveled around the edges, about 1 hour.Cool in pan on rack for 30 minutes, or until no longer hot.While tomatoes are roasting, bring the broth to a boil in a 3 qt. saucepan. Stir in couscous, let simmer in pan for about two minutes.Cover pan and remove from heat, let stand for 5-10 minutes (or, if you're using boxed couscous, just follow the cooking directions on the package).When couscous has cooled, run your (clean!) hands through it to break up any clumps.When garlic is cool enough to handle, peel it the garlic and using a small knife chop the garlic very finely.
4. Mix the garlic with the olive oil, warm water and the juice of one lemon in a small bowl or liquid measuring cup and whisk until combined.It's best to get this as well mixed as possible, for which I broke out my Mexican molcajete grinding bowl. But a blender or food processor would work just as well.
Nutrition Information:
covered percent of daily need
