Asparagus Pear Couscous Salad

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I made the couscous using the leftover broth from cooking farro just to add the richness of the vegetable broth to give it a deeper flavor. I made the farro and couscous at the same time and after the couscous was done, I stuck it in the fridge overnight to make a salad for lunch the next day.

  • 1/2 cup couscous
  • 1/2 cup vegetable broth
  • 1 Bosc pear
  • 1/4 yellow onion
  • 4 stalks asparagus
  • 2 TBSP chopped parsley
  • Seasoned rice vinegar

To make the couscous, I poured 1/2 cup of hot broth on top of 1/2 cup of couscous in a plastic container and put the lid on it for 5 minutes. Then I stirred it so it did not stick together. I put the lid back on and left it in the fridge overnight.

To make the salad, I took four thin early asparagus and cooked them in simmering water just long enough to be tender. I cut into chunks. While the asparagus was cooking, I chopped up about 1/4 of an onion, chopped up a 2 tbsp of parsley and cored and cut up a Bosc pear. I added a bit of salt and pepper. I added 1 tbsp of seasoned rice vinegar. I shook it on so that is a guess. I added enough to add dress the salad lightly.

This is was light, fresh and delicious. The pears and asparagus are amazing together with the seasoned rice vinegar. The onion adds a bit of bite, the parsley a bit of freshness and then the couscous is a great foundation.

 

 

 

 

Spinach Pear Salad with Hazelnuts

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My best friend came over for dinner last night, so I whipped up a lovely salad. Those pears I got from the Food Bank last week are ripe and I need to be using them up quickly, so I decided on a salad with pears.

First I sliced 1/2 of a yellow onion on the mandolin so I could get super thin slices. Then I cut up 5 of those mini peppers. (A 4 pound package of mini peppers costs less than 3 regular red peppers.) into thin strips, removing the seeds. I also corned and sliced three Bosc Pears. I put all of this in a plastic container with a lid. I added 1/3 cup rice vinegar, salt, pepper and 1/2 tsp of dry mustard powder.I put the lid on and shook it all as much as I could to mix it together. Then I added about 6 cups of baby spinach. Put the lid back on, shook some more and put it in the fridge for about an hour.

I toasted some hazelnuts (about 1/4 cup) with tajín (a spice mix of lime and chilis) in a dry pan.

To serve, I put the salad mix on the plate, added some hazelnuts and slice some asiago cheese on top.

The flavor is a wonderful blend of sweet, sour and a bit of heat. The hazelnuts are a great crunch and it was one of the best salads I have come up with this year. Service two.