Spring Vegetable And Israeli Couscous Salad

1. 1

   Vinaigrette:

2. 2

   Heat minced garlic until soft and golden in olive oil on very low heat, allow to cool.

3. 3

   In food processor, mix olive oil/garlic mixture with rest of ingredients.

4. 4

   Salad:

5. 5

   Toast couscous over medium heat in dry heavy bottomed skillet, stirring constantly, until golden brown. Bring chicken stock and 1 cup water to boil. Cook until soft but still firm (7-8 minutes). Rinse in very cold water and drain well.

6. 6

   Preheat oven to 450. Trim woody part of stem from asparagus. Coat with olive oil and salt and pepper and roast for 4-5 minutes, turning once, until roasted but not soggy.

7. 7

   Allow to cool on rack.

8. 8

   Bring pot of water to boil, add tbsp salt. Add fiddlehead ferns and cook for 5 to 7 minutes until bright green and tender crisp.

9. 9

   Add 2 tbsp olive oil and 1 tsp sherry vinegar to pan, head on medium. Saute mushrooms until cooked but not soggy. Let cool (drain off any liquid).

10. 10

    Combine everything, keeping back 1/3 of dressing. let sit for at least 1 hour. Before serving, add dressing and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.