Pear Couscous Salad
Couscous is an easy alternative to rice and pasta. This salad combines a light, savory herb dressing with two Northwest favorites — pears and hazelnuts. The addition of Jarlsberg cheese adds an additional creamy note to this flavorful salad.
- Herb Dressing
- ¼ cup white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- ½ teaspoon sugar
- ¼ teaspoon salt
- Ground black pepper
- Salad
- ¾ cup chicken broth
- ½ cup, uncooked couscous
- 1 teaspoon lemon juice
- 1 Bosc USA Pear, cored and diced
- ½ cup chopped green pepper
- 2 tablespoons chopped hazelnuts
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- 1 USA Bosc Pear, cored and sliced
- 4 ounces sliced or cubed Jarlsberg or Swiss cheese
For dressing: Combine all ingredients and mix well.
yield: Makes about ⅓ cup
For salad: Bring broth to boil; add couscous and lemon juice. Cover and let stand 5 minutes or until couscous is tender and all liquid is absorbed. Toss with 2 tablespoons of herb dressing and cool. Add diced pear, green pepper, hazelnuts, parsley, and additional dressing to taste. Adjust seasoning with salt and pepper. Arrange couscous-pear salad, pear slices, and cheese on lettuce-lined plates.
- Serving Size: 2.5 Cups
- Calories: 330
- Fat: 18g
- Carbohydrate: 28g
- Dietary Fiber: 3g
- Dietary Fiber: 13g
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