Cooking with Curtis: Couscous and Spring Veggie Salad



1/2 cup Winn-Dixie extra-virgin olive oil

3 lemons, zested, juiced

2 tbs. finely chopped shallot (from 1 shallot)

1 bunch asparagus, woody ends removed

5 oz. sugar snap peas, trimmed, strings removed

1 cup plain couscous

2 cups (not packed) baby arugula leaves

1/2 cup (not packed) fresh small basil leaves

1/2 cup (not packed) fresh small mint leaves

2 radishes, shaved

1/4 cup pine nuts, toasted



1. In a small bowl, whisk oil, 1/3 cup of lemon juice, lemon zest, and shallot. Season dressing with salt and pepper and set aside.


2. In a large pot of boiling salted water over high heat, add asparagus and cook for 1 minute. Add sugar snap peas and cook for about 1 minute

longer, or until both asparagus and peas are bright green and crisp-tender. Using a sieve, remove asparagus and peas from water and transfer them to a bowl of ice water to chill. Transfer vegetables to paper towels to drain. Using your fingers, split peas in half lengthwise along

seams and pat vegetables dry.


3. In a medium saucepan, bring 1 cup of water and 1 teaspoon of salt to a boil over high heat. Remove pan from heat and stir in couscous. Cover pan tightly and let stand for about 5 minutes, or until liquid is absorbed and couscous is tender. Fluff couscous with a fork and transfer to a large bowl to cool to room temperature. Toss couscous with 1/4 cup of dressing and season with salt and pepper.


4. Arrange couscous, asparagus, snap peas, arugula, basil, and mint over a large platter. Drizzle with remaining dressing. Top with radishes and pine nuts and serve.



Recipe can be prepared 1 day ahead through step 3. Cover couscous, dressing, peas, and asparagus separately and refrigerate.