June Bridgeport Farmers Market Cooking Demo @ Black Rock Farmers Market

Garden Israeli Cous Cous Salad
Serves 4-6

Ingredients:
2 cups of cooked Israeli cous cous
1 small bunch of Beets, tops chopped and bottoms reserved
1 bunch of Scallions, sliced
2 cups of fresh Spinach leaves, chopped or baby spinach
1 cup of bok choy, chopped, optional

For basil oil dressing
2 cups of fresh basil
1 cup of Olive oil

Directions:

1. Make basil oil: Bring a small pot of water to a boil. Add basil and cook for 30 seconds. Remove and rinse under very cold water. Dry basil well and place in a food Processor or blender. Drizzle in olive oil with the motor running and purée until smooth. Alternatively, this mixture can be strained. Store in a mason jar in the fridge for up to 1 month.
2. Prepare cous cous according to package directions. Remove from pan, place in a bowl and set aside to cool.
3. Heat a sauté pan over medium heat. Add 2 tablespoons of olive oil, sauté beet tops, scallions, spinach and bok choy until just softened/wilted. Remove from pan and add to cous cous.
4. Using a mandolin or with a very sharp knife, carefully cut beets in to very thin slices.   Toss into salad. Season with salt, pepper and a generous drizzle of basil oil. Serve!

Photo by Karyn Leito

https://karynleitophotography.smugmug.com/

For more information on our 7 Bridgeport Farmers Markets please visit: http://bridgeportfarmersmarkets.org/