Asian Couscous Treviso Cups
Ingredients
Couscous Salad
⅓ cup granulated sugar
Fresh Treviso leaves
2 C. cooked pearl couscous
1 C. charred Treviso
1/2 C. charred Castelfranco
1/2 C. charred frisee
1/2 C. snap peas
1/2 C. red, yellow, orange
bell peppers
1 C. red Watermelon
1/2 C. cherry tomatoes
1/4 C. seasoned rice vinegar
2 tbsp. toasted sesame oil
2 tbsp. olive oil
Watermelon Feta Salad
1 C. watermelon
1/4 C. shaved fennel
1/2 C. feta cheese
2 tsp. fresh basil
2 tsp. fresh dil
2 tsp. Cilantro'
2 tbsp. mint
Yuza Vinaigrette
2 tsp. ginger
2 tsp. shallots
2 tbsp. sweet cream of coconut
1/4 C. yuzu juice
1/4 C. seasoned rice vinegar
1 tsp. honey
1 tsp. dijon mustard
1/2 C. olive oil
1/2 C. vegetable oil
2 tbsp. fresh mint chopped
salt & pepper
Instructions
Couscous Salad
1. Dice charred Treviso, charred Castelfranco, charred frisee, snap peas, bell peppers, watermelon
and cherry tomatoes and add to a bowl.
2.Mix in couscous, rice vinegar, sesame oil and olive oil and toss until mixed.
Watermelon Feta Salad
1. Chop watermelon, basil, dill and cilantro. Add to a bowl with the shaved fennel and feta cheese.
2. Toss together until mixed.
Yuzu Vinaigrette
1. In a bowl, grate ginger and shallots and mix with sweet cream of coconut, yuzu juice, rice vinegar,
honey, mint and dion mustard.
2. Whisk in olive oil, vegetable oil and salt and pepper.
Plating
1) Put a treviso leaf on a plate and couscous salad inside of it.
2) Next add the watermelon feta salad and top with yuzu vinaigrette drizzle and fresh mint