Texas de Brazil Couscous Salad

Ingredients

For the CousCous Salad

  • 1 1/2 Pound  Israeli Couscous Pasta
  •   Salt and Pepper to taste
  • 1/2  Cup  Vegetable oil
  • Small red onion, core discarded, cut into strips
  • 8 Tablespoons  Lemon Pepper Seasoning
  • 1 Cup  Dry Sweetened Cranberries
  • 12  Spears of medium or small asparagus cut in 1" bias
  • 1 Cup  Scallions, green and white part, cute 1/2" in bias
  • 4 Tablespoons  Rice Vinegar

Prepping for bathing suit season and trying to steer clear of too much meat? Fear not, Spring Salads are trending!

Try Texas de Brazil’s Couscous Salad for a light option. The Couscous Salad, for example, is made with pasta called Israeli Couscous which comes in the shape of small pearls that are toasted for maximum flavor. This salad goes perfectly with Texas de Brazil lamb chops since both have lemon notes.

These salads can be recreated at home by using the below recipes from Culinary Director Evandro Caregnato of Texas de Brazil churrascaria.

Directions

For the CousCous Salad

• Cook the pasta in abundant boiling salted water until all dente, strain, rinse with hot water and reserve
• In a mixing bowl, add the rice vinegar and the lemon pepper seasoning
• Add the vegetable oil in a steady stream whisking constantly to emulsify the mixture; it should have a consistency of a salad dressing
• Mix the past still warm with the dressing, stir gently to coat the pasta and let it cool down
• In a sauté pan, heat 2 table spoons of vegetable oil and add the red onion, cook until the onion is slightly caramelized and then add the asparagus, cook for another minute and season with salt and pepper
• Add all the ingredients to the pasta and stir, taste the salt and adjusted if needed. If you think it could use more of lemon flavor you add a dash of lemon pepper seasoning
• Can be served warm or cold

 

 

Notes

All Texas de Brazil kitchens have a professional plumber torch, we use it to burn the sugar for the crème Brule but we also use it a lot to give a nice char to roasted vegetables like bell peppers, jalapenos and onions once we take them out of the oven. If you are trying this recipe and you have a torch I suggest that you char the asparagus and red onions with it after you are done sautéing them, the chars will add an incredible smoky flavor to this salad. You can also add shredded boiling chicken breast to make this salad a meal on itself.

Nutrition

Calories per serving:

631 calories

Dietary restrictions:

Balanced, High Fiber, Low Sodium Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

32%

Servings:

6
  • Fat 21g 32%
  • Carbs 95g 32%
  • Saturated 2g 9%
  • Fiber 7g 27%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 14g
  • Polyunsaturated 4g
  • Protein 17g 33%
  • Sodium 58mg 2%
  • Calcium 114mg 11%
  • Magnesium 85mg 21%
  • Potassium 455mg 13%
  • Iron 5mg 25%
  • Zinc 2mg 14%
  • Phosphorus 254mg 36%
  • Vitamin A 31µg 3%
  • Vitamin C 10mg 17%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 61µg 15%
  • Vitamin E 5mg 24%
  • Vitamin K 114µg 143%
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