Grilled Succotash with Pesto
I'm not quite ready for summer to end!
The other day at Fred Meyer I was feeling adventurous and picked up two grains that I’ve never cooked myself before, but eaten many times: Israeli couscous (I’ve used the littler-grain one plenty of times) and pearl barley. I’ve been thinking on making a beef stew with the barley, and I made this delicious salad with the couscous:
What surprised me was that the dressing is truly what made this salad delectable. Read on…
This recipe is a simplified, vegetarianized version of a Giada recipe. Here’s what you need to prepare the couscous:
And for the dressing:
To cook the couscous, heat the olive oil in a saucepan for a few minutes, and then add the couscous and cook, stirring occasionally, until it browns a little. Add the veggie broth and bring to a boil, then turn down the heat to a steady simmer until the broth is totally absorbed by the couscous.
Allow to cool and then add your chopped ingredients.
In a small bowl, or better yet a liquid measurement cup, combine the maple syrup, apple cider vinegar, salt and pepper. Slowly pour the olive oil into the mixture and whisk briskly. Toss to coat with your salad. I think you could easily consume this salad cold, but it was delicious warm.