Toasted Couscous and Vegetable Salad
January 16, 2018 10:23 PM
Oxmoor House Coleman Outdoor Adventure Photography Victor Protasio, Prop Styling Missie Crawford, Food Styling Margaret Dickey
Toasted couscous and vegetable salad
35 min
25 min


3/4 cup buttermilk

1/2 cup mayonnaise

3 tablespoons finely chopped fresh chives

1 tablespoon fresh lemon juice

1 garlic clove, smashed

1/2 teaspoon finely chopped fresh thyme

1/2 teaspoon kosher salt

1/2 teaspoon black pepper


1 tablespoon olive oil

1 cup uncooked pearl couscous

2 (3-X 1-inch) lemon peel strips

2 cups water

1/4 teaspoon kosher salt


2 tablespoons olive oil

1 pound fresh asparagus, trimmed and cut into 2-inch pieces

1 red bell pepper, cut into 2-inch pieces

1 yellow bell pepper, cut into 2-inch pieces

1 small red onion, cut into 2-inch pieces

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Prepare dressing: stir together all the ingredients in a small bowl. Cover and chill up to 2 days.

Prepare the couscous: heat a camping stove or grill to medium (about 350° to 375°F). Heat the oil in a medium saucepan. Add the couscous and lemon peel strips; cook, stirring often, until golden, 7 to 8 minutes. Add the water and salt; bring to a boil. Cover and reduce the heat to medium-low (about 300 to 325F); simmer until barely tender, 8 to 10 minutes. Drain and discard lemon peel strips.

Prepare the vegetables: Heat the oil in a medium skillet over medium (about 350 to 375F). Add the asparagus, bell peppers, onion, salt, and pepper. Cook, stirring occasionally, until tender, 12 to 15 minutes.

Toss together the couscous, vegetables, and ½ cup of the dressing. Drizzle the remaining dressing over the salad.