A MEDITERRANEAN SALAD ENJOY DAN:

COUSCOUS MEDITERRANEAN BLEND AND AVOCADO SALAD

                                                                    by CHEF DAN

                                                                               

Serves 4

 

INGREDIENTS:

 

2 ripe avocados, halved, peeled, and sliced

2/3-cup uncooked quinoa, rinsed and drained

1-1/3-cup chicken stock

2 cups cherry tomatoes, halved

1/2-cup onion, diced

1 cucumber, peeled and diced

1/4-cup lime juice

1 teaspoon ground cumin

1/4-cup feta cheese

1 head of romaine lettuce

Sea salt and freshly ground black pepper to taste

1/4-cup toasted pine nuts

 

DIRECTIONS:

 

1.   Bring the couscous and chicken stock to a boil in a sauce pan over medium-high heat.

2.   Reduce heat to medium-low, cover and simmer for about 18 minutes or until liquid is absorbed.

3.   Pour into a bowl and refrigerate for 1 hour or until chilled.

4.   Once the couscous has chilled, stir in tomatoes, cucumber, and onion.

5.   In a bowl whisk together, lime juice, cumin, feta cheese, salt and pepper, toss to coat.

6.   Divide the leaves of the romaine lettuce onto salad plates.

7.   Top with couscous salad mixture.

8.   Garnish with slices of avocado and toasted pine nuts.

 

ENJOY DAN:                                BON-APPETITE!!