Fall Couscous Salad
I wanted to learn how to make authentic Greek food so... I signed up for a cooking class - in Greece. 🤣 A cooking lesson, taught by a Greek chef in a traditional cave house - it doesn't get more authentic than that.
As students in the class, we learned how to make tzatziki, greek salad, moussaka, tomato fritters, sautéed shrimp and... we got to EAT it all! 🍆🍅🥒🦐 I learn so much more from watching chefs cook in their natural environment than I do from just reading through recipes in books and magazines. I came home with all kinds of great tips and tricks from our cooking class in Santorini. 👩🏻🍳
The Greeks love to incorporate fresh vegetables into their cooking so, naturally I was drawn to their style of cooking, immediately. I knew when I was greeted at cooking class by a beautiful bowl of fresh vegetables and herbs, that it was going to be a good experience.
The amazing food that we sampled in Greece was not limited to the food that we prepared ourselves in cooking class either. This was a dish that I ordered for lunch one afternoon in Plaka - couscous with vegetables. The big, bulbous couscous is called Israeli or pearl couscous. If you haven't tried it yet - you don't know what you're missing. It's delicious.
I learned in Greece how to pair the delicious Israeli couscous with fresh vegetables (like fennel) to create flavorful dishes like Fall Couscous Salad.
Fall Couscous Salad
2 parsnips, peeled and sliced
3 carrots, peeled and sliced
1 red onion, cut into 1/2" pieces
1 eggplant, peeled and cut into 1/2" pieces
1 fennel bulb, sliced
1 pound brussels sprouts, halved
4 cloves garlic, peeled
1 teaspoon white pepper
1/4 + 1 Tablespoon cup olive oil
1 cup pearl couscous
2 teaspoons honey
1 Tablespoon apple cider vinegar
1/4 teaspoon black pepper
1 teaspoon salt
This is my kind of lunch. Good thing I made enough of this to last me for the entire week.
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