tyler’s couscous salad

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 ;)

(source)

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.


Comments

  1. says

    I LOVE TYLER FLORENCE. that man is a babe.

    i just heard about the earthquake in haiti – i am so sorry to hear that. i hope all the villagers, people and places you went/met are okay. lots of love to you :)

  2. says

    I LOVE TYLER FLORENCE. that man is a babe.

    i just heard about the earthquake in haiti – i am so sorry to hear that. i hope all the villagers, people and places you went/met are okay. lots of love to you :)

  3. says

    On a bright note, I made this dish tonight and it was fabulous. I followed the recipe almost exactly, except to sub shallot for the garlic, as that’s what I had on hand. Thanks for you wonderful posts!

    Thinking of you and all the beautiful people you met in Haiti at this time.

  4. says

    On a bright note, I made this dish tonight and it was fabulous. I followed the recipe almost exactly, except to sub shallot for the garlic, as that’s what I had on hand. Thanks for you wonderful posts!

    Thinking of you and all the beautiful people you met in Haiti at this time.

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