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Farmers Market Archive
Tuesday
Aug162016

Couscous Salad - Ingredients from the Mill City Farmers Market

Here's a super fast, super tasty dish - using only a few ingredients from the Market:

Cilantro and Chinese Long Beans from the Bean Market, semolina couscous from the Wedge Community Co-op Pop-Up Market, Shahiya Chitney (Ethiopian Mild) and a Walla Walla onion from Burning River Farm. I would have preferred to use broth from Abrothecary, but this past Saturday was their off week. So, broth from the store had to do.

The beauty of using Chitney is that you don't have to add additional spices - they're all in there for you.

While the beans and onions were on the grill (with a drizzle of olive oil, sea salt and black pepper), I cooked the couscous and washed/chopped the cilantro.  Couscous in ready in minutes - using a ratio of 1 cup dry couscous to 1 cup liquid, add the grain to the boiling liquid, remove from the heat, stir and set aside until the liquid is absorbed.

When the beans are done, cut them into desired size pieces, combine with the couscous, cilantro and as much of the Chitney as you like.  That's it!   :D

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