Gingered Couscous Salad

DRESSING

• 2 teaspoons grated ginger
• 1/2 teaspoon. salt
• 1 teaspoon balsamic vinegar
• 1 tablespoon rice wine vinegar
• 3 tablespoons olive oil
• 3 scallions finely sliced
• Freshly milled black pepper to taste

METHOD

Toast slivered almonds in 375° F oven for fifteen minutes.

Prepare dressing: mix ginger, salt and both vinegars, and stir to dissolve salt. Whisk in olive oil. Stir in scallions and a few generous gratings black papper. Set aside.

Grate zucchini on large holes of a grater and place in a small bowl. Chop red bell pepper into fine dice and add to zucchini. Mince parsley and set aside separately.

Bring 3 cups water to a boil. When boiling, add zucchini and red pepper all at once and stir to mix. Return water to a boil. Add parsley and cous-cous, cover and remove from heat. Let sit for five minutes.

Put cous-cous in large serving bowl. Fluff with a fork. Let cool, fluffing frequently for ten minutes. Add dressing and mix well.

Serves 4 to 6.

recipe from www.inmamaskitchen.com

Contributor: Dave Merrill for Caroline Merrill

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