Last week I was ellipticaling away (is that a word?) to Tyler Florence making whole fish stuffed with this amazing couscous mixture. Which for the record makes any ellipticaling easier if you know what I mean
But while dreaming of Tyler in his kitchen may seem like the perfect way to spend an afternoon to some, I couldn’t stop thinking about the couscous salad. Since I’m not about to go get some whole fish to stuff – believe it or not, but I do try to shop on a budget sometimes – I thought it would be a perfect with some shrimp or scallops. The flavors and textures of this salad were great: the crunchy beans and fennel, sweet and tart grapefruit. It was perfectly light and refreshing along side the scallops.
Couscous Salad adapted from Tyler Florence
- Whole-Wheat Couscous – 3/4 cup dry
- 1 grapefruit, segmented
- 1 bulb fennel, thinly sliced
- 1/2 lb green beans, blanched
- 2 green olives, sliced (taster doesn’t like olives so it was just for me)
- 1 Tbsp olive oil
- 1 Tbsp white wine vinegar
- 1 clove garlic, minced
- salt & pepper
- seared scallops
Prepare couscous as directed. Set aside. Blanch green beans in boiling water for 2 minute and remove and place in ice bath. Toss all ingredients and season with salt and pepper. Serve under scallops or alone.