How to make Couscous Salad with Goat Cheese -
Couscous can be used in a variety of salads – here it has goat cheese to enhance its taste
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Couscous (कूसकूस), Goat cheese (गोट चीज़)
Cuisine : Moroccan
Course : Salads
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For more recipes related to Couscous Salad with Goat Cheese checkout Couscous with Beetroot, Couscous Feta Salad, Couscous and Mixed Vegetable Salad with Orange Vin, Couscous Tabbouleh - Cook Smart . You can also find more Salads recipes like Cucumber Salad Horiatiki Crabmeat and Apple Salad Macaroni And Sausage Salad Green Banana Salad
Couscous Salad with Goat Cheese Recipe Card
Tajins and pastillas are true symbols of Moroccan food. Moroccan cuisine has retained its traditionalism. In a broad sense Moroccan food is a part of Mediterranean cuisine. Various influences like Arabs, Moors can be traced in their food. The food here largely depends on seasonal and local produce.
The people are diet conscious and give a lot of importance to the use of fresh vegetables like carrots, cabbage, eggplant, pumpkin, zucchini, onions, peppers etc. which not only add a lot of colour but also plenty of nutrients to the dishes. They also use plenty of lentils and beans whereas meat is used in moderation. They do use plenty of Atlantic fish and seafood. Perhaps it is a result of the country having the longest coastline among other Arab countries.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Couscous Salad with Goat Cheese Recipe
Couscous 1 cup
Goat cheese crumbled 1/4 cup
Butter 2 teaspoons
Shimeji mushrooms halved 12-15
Grated zest of 1 orange
Orange juice 1/2 cup
Walnuts toasted 1/4 cup
Carrot peeled and sliced 1 small
Red radishes cut into roundels 2-3
Kale leaves 10-15
Dressing
Olive oil 2 tablespoons
Lemon juice 1/2 tablespoon
Mustard paste 1/2 teaspoon
Salt to taste
Crushed black peppercorns to taste
Method
Step 1
Heat butter in a non-stick pan. Add mushrooms and sauté well for two minutes. Drain and set aside in a bowl.
Step 2
To make the dressing, put olive oil, lemon juice, mustard paste, salt and crushed peppercorns in a bowl and mix well.
Step 3
Heat half cup of water in another non-stick pan, add orange zest and orange juice, mix continue to heat.
Step 4
Put couscous in another bowl and pour the flavoured water into it. Mix well, cover and set aside for five minutes.
Step 5
Fluff up the couscous grains with a fork. Add walnuts, carrots, sautéed mushrooms, cheese, radish and kale leaves and toss.
Step 6
Add the dressing, toss till well mixed and serve immediately.
Nutrition Info
Calories : 1529 Kcal
Carbohydrates : 38.5 gm
Protein : 186.2 gm
Fat : 69.2 gm
Other : Zinc- 2.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
