Catalan Couscous Salad with Pears

I was never much into salads, in particular because I don't fancy oily dressings, and secondly, I just never considered them filling enough for a main meal, except perhaps ones like the popular Indonesian Gado Gado. However, Isa Chandra Moskowitz has some fantastic recipes for salads as a meal in themselves in her highly recommanded book "Appetite for Reduction." Her salads are filling and bursting with flavours, with intersting dressings. She often makes the dressings with finely blended nuts to give a creamy silky texture rather than oil which is suprisingly effective, and healthier.

SERVES 4 •  TOTAL TIME: 20 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 45

Calories from fat: 25

Total fat: 2.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 4 g

Fiber: 1 g

Sugars: 2 g

Protein: 2 g

Cholesterol: 0 mg

Sodium: 470 mg

Vitamin A: 20%

Vitamin C: 60%

Calcium: 2%

Iron: 2%

I

peppers and toasted nuts, this salad translation is divine tossed with whole

wheat couscous and crisp, tart pears. Baby spinach adds some green and

completes the scene. Toast the almonds for the dressing and the salad at

the same time.

⅓ cup slivered almonds

2 cup cooked whole wheat couscous, cooled

4 cups baby spinach

1 thinly sliced Anjou pear (or any ripe pear)

1 recipe

 

Romesco Dressing

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 10 MINUTES

Y

almonds give this dressing; you can really taste them with every luscious

bite.

ou can’t really go wrong with toasted almonds. I love the backdrop the

3 tablespoons slivered almonds, toasted (see toasting

directions, page 47)

2 tablespoons chopped shallot

¼ cup roasted red pepper from ajar, or 1 roasted red bell pepper,

seeded and peeled (page 200)

½ cup water

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

½ teaspoon agave

¾ teaspoon salt

A few pinches of freshly ground black pepper

Pulse the almonds and shallot in a food processor, just to get them

chopped up. Add the remaining ingredients and blend until relatively

smooth. Taste for seasoning. Keep refrigerated and chilled in a tightly

sealed container until ready to use, for up to 5 days.

First toast the almonds. Preheat a small, heavy-bottomed pan over

medium heat. Toss in the almonds and toast them, stirring often, for about

5 minutes. They should be varying shades of toasty brown and smell nutty

and delicious.

In a large mixing bowl, toss together the couscous, spinach, and pears.

Add the dressing and toss to coat. Divide among four plates and top with

the toasted almonds.

nspired by Romesco sauce, the classic Catalan sauce of roasted redRomesco Dressing (recipe follows)