Chef Jason Parsons shares a healthy salad perfect for a light dinner!
Herbed couscous, goat cheese & heirloom tomato salad
Ingredients:
- 3 heirloom tomatoes (cut into large slices)
- 1 cup crumbled Woolwich goat cheese
- 2 cups cooked pearl couscous
- ½ cup roughly chopped mixed herbs (tarragon, chervil, parsley, dill, basil)
- 2 cups baby arugula
- 2 tsp white wine vinegar
- 1 tsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tbsp julienne lemon zest
- ¼ cup toasted almond slivers
Method:
In a large bowl whisk the lemon juice, white wine vinegar and extra virgin olive oil. Season with salt and pepper.
Then add the cooked pearl couscous, mixed herbs, lemon zest, diced tomatoes, baby arugula, toasted almond slivers and crumbled goat cheese.
Lightly toss, taste and add more salt and pepper if needed. Serve immediately.
Serves 2
Courtesy Jason Parsons
http://www.peller.com/cms/peller/restaurant/chef-jason-parsons.html
@chefparsons