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

Combine 1/4 c. oil, whole garlic cloves and pepper.

Add bite sized parsnips, carrots, eggplant, onion, fennel and brussels sprouts.

Spread onto a large baking sheet. 

Cover with foil and bake 30 minutes at 300. 

Uncover and bake 10 more minutes at 450.

Bring 1 1/4 c. water to a boil.  Add couscous.  Cover and cook on low 8 minutes. 

Combine 1 T. oil, honey and vinegar in bowl.  

Add couscous and vegetables to bowl.  Toss to combine. 

This is my kind of lunch.  Good thing I made enough of this to last me for the entire week.  

​Ciao!

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