COUSCOUR SALAD WITH BLACK BEANS AND GREEN GODDESS DRESSING ENJOY DAN:

COUSCOUS SALAD WITH BLACK BEANS AND GREEN GODDESS DRESSING

                                                                                                    By CHEF DAN:

Serves 6

DRESSING:

1/2-cup light mayonnaise

1/2-cup Mexican sour cream

1/3-cup cilantro, chopped

1/3-cup fresh snipped chives

1 tablespoon dried tarragon

2 anchovy fillets, soaked in buttermilk for 20 minutes, and patted dry

2 garlic cloves, minced

1 tablespoon capers

1 tablespoon fresh lemon juice

SALAD:

1 cup couscous

3 tablespoon olive oil

1/2-onion, sliced into 1/2-inch rounds

2 bell peppers, mixed colors, halved lengthwise, cored

1 zucchini, halved lengthwise

1/2-teaspoon EACH ground cumin and paprika

1-(15 Oz) can black beans, drained and rinsed

DRESSING:

1.   Combine mayonnaise and remaining ingredients in a blender.

2.   Puree until smooth, season with salt and pepper.

3.   Refrigerate until needed.

SALAD:

1.   Bring 2 cups water to a boil and add couscous and cook for 8-10 minutes or until tender.

2.   Drain and place in a salad bowl.

3.   Toss with 1 tablespoon olive oil and season with salt and pepper.

4.   Add all vegetables in a bowl, add remianing olive oi, cumin and paprika.

5.   In a steel grill fry pan place, the vegetables on a grill over high heat.

6.   Cover and cook 10 minutes, or until nice and tender.

7.   Shaking steel pan occasionally, adding more oil as needed.

8.   The flames roast’s the vegetables and gives them a nice smoky flavor.

9.   Add smoked vegetables to the couscous, along with the black beans.

10.                Toss to combine and serve.

ENJOY DAN:                                                         FOR THE LOVE OF COOKING!!