The unsung hero of salads, bowls and more, couscous has got your back, whether it’s in the background, soaking up the sauce, or the main attraction, soaking up the spotlight.
Native American cooks originated this salad, which uses what they consider the holy trinity of vegetable crops: corn, beans and squash. Inspired by the original Cherokee version, Whiskey Kitchen in Raleigh, N.C. has updated the dish to take advantage of the local seasonal bounty. Israeli couscous rounds out the trio of vegetables and the salad is dressed with a mulberry vinaigrette. Mulberries are also indigenous to the area.Get the recipe
Couscous-Vegetable Salad with Roasted Red Pepper Dressing
Grains and vegetables make for a healthy pairing in this hearty salad. Chef Jared Clark enhances the mix with a creamy salad dressing made by blending roasted red bell peppers, guajillo chilies and silken tofu—ingredients that add bold flavor and velvety texture while keeping a lid on fat.Get the recipe
Chef Jamie Lauren consults with a number of restaurants in the LA area and is a producer on several top culinary competition TV shows. She created this couscous dish to serve at room temperature so it adapts well as portable picnic fare. Get the recipe
Cooking romaine lettuce hearts allows the leaves to be pliable enough to wrap around a grain-based filling, like the Israeli couscous used here. The unexpected application makes for an innovative small plate or appetizer.Get the recipe
Aladdin Campus Dining introduces new Greek/Mediterranean concept where gyros, bowls and more have helped the new school year start off super fresh and powered by tahini.
