Herb Vinaigrette Infused Couscous

This healthy Herb Vinaigrette Infused Couscous recipe and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Karen slightly adapted this recipe from the Cuisine at Home magazine, Issue 86.

Karen says, "This delicious whole wheat couscous is a healthy pasta with bright spring flavors. If you grown your own fresh mint, you will be happy to have another dish for this prolific herb. This dish adds a wonderful coolness to my Spicy Spring Lamb Chops with Cinnamon recipe."

Herb Vinaigrette Infused Couscous Recipe

Recipe Type: Pasta, Vinaigrette, Side Dish
Yields: 4 servings
Prep time: 20 min
Couscous cook time: 5 min


Herb Vinaigrette (see recipe below)
1 cup homemade chicken stock or a good-quality store bought brand
1/2 teaspoon coarse salt or sea salt
1 teaspoon fresh thyme leaves, chopped
1/2 cup whole-wheat couscous
1/2 cup seeded and chopped English cucumber (remove part of the peel in strips)
2 green onions (1 for the couscous and 1 for garnish), sliced
Freshly-grated pink peppercorns (for garnish)

Prepare the Wine Vinaigrette; set aside.

In a large saucepan over medium-high heat, add the chicken stock, salt, and thyme leaves; bring just to a boil. Stir in the couscous. Remove from heat, cover pot with lid, and let sit, approximately 5 minutes, until all the chicken broth is absorbed. Fluff the couscous with a fork and transfer to a large mixing bowl.

Gently stir in the chopped cucumber, 1 sliced green onion, and the prepared Herb Vinaigrette. Transfer to a serving bowl. Grind the pink peppercorns over the top, sprinkle the sliced green onion over the top, and add a few mint leaves.

Makes 4 servings.
 

Herb Vinaigrette:
1 teaspoon red wine vinegar (such as cabernet Sauvignon)
Zest from 1/2 of a lemon
1 teaspoon fresh-squeezed lemon juice
1 tablespoon minced shallot
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh mint leaves*
Mint leaves for garnish

In a jar or bowl, whisk together the red wine vinegar, lemon zest, and lemon juice. Add the shallots, olive oil, and mint leaves. Set aside for approximately 20 minutes to marinate the shallots. Before adding to the Herb Couscous, either shake or stir the vinaigrette.