- Craig Claiborne born (1920)
Texas de Brazil Couscous Salad
For the CousCous Salad
- 1 1/2 Pound Israeli Couscous Pasta
- Salt and Pepper to taste
- 1/2 Cup Vegetable oil
- 1 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.
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
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.