Texas De Brazil Couscous Salad

Texas De Brazil Couscous Salad
4.3 from 3 ratings
This dish is delicious whether served warm or cold. Texas de Brazil kitchens use a professional torch to give a nice char to roasted vegetables such as bell peppers, jalapenos and onions once the veggies are out of the oven. If you are trying this recipe and you have a torch designed for the home kitchen, char the asparagus and onions after they have been sautéed—the char will add a nice smoky flavor. You can also add shredded chicken breast to make this salad a meal.This recipe is from Texas de Brazil in Orlando, Florida, and was originally published in the Orlando Sentinel.
Prep Time
Cook Time
Total time: 25 minutes
  • 1 1/2 pound israeli couscous pasta
  • 4 tablespoon rice vinegar
  • 8 tablespoon lemon-pepper seasoning
  • 1/2 cup vegetable oil plus 2 tablespoons to sauté the onions and asparagus
  • 1 small red onion, core discarded, cut in strips
  • 12 spears of medium or small asparagus, sliced in 1-inch pieces
  • coarse salt and pepper, to taste
  • 1 cup scallions, green and white parts sliced in 1/2-inch pieces
  • 1 cup sweetened dried cranberries
  1. Cook 1 1/2 pounds Israeli couscous pasta in abundant boiling salted water until al dente. Strain, rinse with hot water and reserve.
  2. In a mixing bowl, add 4 tablespoons rice vinegar and 8 tablespoons lemon-pepper seasoning. Add 1/2 cup vegetable oil in a steady stream, whisking constantly to emulsify the mixture; it should have the consistency of a salad dressing. Mix couscous pasta with the dressing, stirring gently to coat.
  3. In sauté pan, heat 2 tablespoons vegetable oil. Cook 1 small red onion (cut into strips) until slightly caramelized. Add 12 spears sliced asparagus; cook 1 minute. Season with salt and pepper.
  4. Add all the ingredients—including 1 cup sliced scallions and 1 cup dried cranberries—to the pasta and stir, taste and adjust seasonings if needed.