Joey's Brickhouse Israel Cous-Cous Salad

January 8, 2009 8:45:13 AM PST
Feeds 4-6 people 1 cup Israel cous-cous
1 cup Boiling hot water
1 each Carrot & broccoli crown cut into small pieces
1/2 cup Soy beans
1cup Shredded napa cabbage
1/2 cup Corn cut off the cobb
1 cup Small diced red bell peppers and poblano peppers
1/2 cup Extra virgin olive oil & Champagne vinegar
To taste Salt, white pepper & cilantro (or your fav herb)

-in a dry sauté pan brown the cous-cous & put in a large bowl w/ the boiling water. Cover w/ plastic wrap and leave in the fridge for 2 hours

-dice all the veggies evenly and w/ consistency to your size liking

-raw veggies & unprocessed complex carbs = :)

-take the cous-cous out of the fridge and fluff w/ a fork

-toss w/ the oil and to your taste on the sharpness of vinegar

-season and add your fav herb. I love cilantro. I add raw red onion...yum

-e-mail joey@enterthechef.com w/ questions or praise!

Joey Morelli
Chef/Owner Joey's Brickhouse


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