Strawberry & Curried Couscous

This past Saturday was my first cooking demo of the season at the Litchfield Hills Farm Fresh Market. What made it extra special was a few friends in the audience! Thanks Sophie (Late Bloomers Farm) and Amanda.

Saturday’s recipe is a delightful, fresh and flavorful combination perfect for this hot summer weather.

• 1 cup uncooked couscous
• 1 cup water
• 1 teaspoon curry powder
• 1/4 teaspoon ground turmeric
• 1 cup micro greens (or any kind of salad greens, chopped)
• 1 cup strawberries, hulled and quartered
• 1 cup cucumber, chopped
• 2 scallions, thinly sliced
• 1/2 cup fresh basil, chopped
• 1/4 cup extra virgin olive oil
• 2 Tablespoons white wine vinegar
• 2 teaspoons honey
• Salt & pepper to taste

1. In a large glass bowl mix together the uncooked couscous, curry powder, turmeric and a pinch of salt.
2. Bring 1 cup of water to a boil and pour over the couscous. Stir. Cover the bowl with a tight fitting lid or plastic wrap and let it sit until all the water is absorbed. About 5 minutes. Fluff with a fork.
3. Then add in the micro greens, strawberries, cucumber, scallions and basil.
4. In a small bowl whisk together the olive oil, vinegar and honey.
5. Our the dressing over the couscous mixture and stir.
6. Season with salt and pepper to taste.
7. Serve room temperature.

• Add in some toasted sliced almonds for a nutty crunch.
• No couscous? Try this with quinoa of a blend of different grains.

And just a reminder my next demo day at the market is Saturday July 17th.