|
|
 |
Chef's Recipe
Holland America Line's Culinary Arts Center program, presented by Food & Wine Magazine, is a groundbreaking program that integrates guests' love for fine food and wine with a unique and entertaining experience. Immerse yourself in the unique traditions and tastes of the ports of call you will visit. Sample fine wines from around the world or learn to make a new gourmet dish in a hands-on cooking class taught by our own Master Chefs or Culinary Guests.
|
Couscous Salad with Roasted Squash and Apricots
(from A Taste of Elegance, Rudi Sodamin)
This main- course salad, served at room temperature, just sings with spices. It’s filling on its own or makes a great companion to grilled chicken
|
Ingredients
|
|
- 2 medium zucchini, cut in half lengthwise and crosswise into ½ inch slices
- 2 medium yellow squash, cut in half lengthwise and crosswise into ½ inch slices
- 1 red bell pepper, cut into 1-inch-wide strips
- 6 scallions, white and light green parts only, cut into 1½-inch length
- 9 tablespoons extra virgin olive oil divided
- Salt and freshly ground black pepper
- ½ medium onion, finely chopped
- 1 teaspoon ground cumin
|
- ½ teaspoon turmeric
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- 3 cups store-bought vegetable broth
- 1 (10-ounce) box instant couscous (about 12/3 cups)
- 4 to 6 fresh apricots or 3/4 cup dried apricots, diced
- 1 (15½ ounce) can chickpeas, rinsed and well drained
- ½ cup sliced almonds
- ¼ cup finely chopped flat-leaf parsley
- 1/3 cup fresh lemon juice
|
|
Directions
- Heat the oven to 400°F. In a large bowl, combine the zucchini, yellow squash, bell pepper, and scallions. Toss with 3 tablespoons olive oil and season with salt and pepper. Divide the vegetables between 2 heavy baking sheets and roast on separate racks for 45 minutes, or until tender, switching places in the oven halfway through and turning once. Set aside.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until tender and aromatic, 3 to 5 minutes. Stir in the cumin, turmeric, nutmeg, and ginger. Season with salt and pepper. Cook , stirring for 1 minute more. Add the broth and bring just to a boil. Slowly add the couscous, stirring constantly, then remove the pan from the heat and stir in the fresh apricots and chickpeas. Cover the pan and set aside for 15 minutes. Transfer the couscous mixture to a large bowl and fluff with a fork.
- Meanwhile, toast the almonds: In a dry heavy skillet over medium-high heat, toss or stir the almonds until lightly browned, 3 to 4 minutes; Set aside.
- Add the vegetables to the couscous along with the parsley and gently stir to combine. In a small bowl, whisk the lemon juice with the remaining 4 tablespoons olive oil and pour the mixture over the couscous, tossing evenly to coat. Season with salt and pepper (The couscous salad can be stored, covered, in the refrigerator for up to 6 hours. Serve cold or at room temperature.)
- Divide the couscous among serving plates and sprinkle with the almonds.
|
|
|
