Description:

This recipe combines the award winning M’hamsa cous cous from Les Moulins Majoub with the freshest summer vegetables of July and August. Our farmers are busy managing abundance and we are happy to participate in utilizing what they have to offer. The warm acidity of this spiced dressing is a lovely compliment to the fresh and crunchy cous cous salad.

What you’ll receive:

• Pint of Par Roasted Mire Poix
• Pint of Pickled Carrot Dressing
• Cup of Dry Mhamsa Cous Cous
• Organic Green Beans
• Organic Mint
• Organic Parsley
  
• Organic Cucumber
• Organic Lemon

What you’ll need:

• Lemon
• Extra Virgin Olive Oil
• Salt & Black Pepper
  

Recipe instructions:

1. Remove both the mire poix and the pickled carrot dressing from your refrigerator to allow each to come to room temperature.
2. Cook the cous cous:
   • Bring 1.5 cups of water, 1 tablespoon of EVOO, and 1/2 teaspoon of salt to a boil in a medium saucepan set over high heat.
   • Once the water is boiling, add the cous cous to the pot and cook uncovered for 2 minutes.
   • When 2 minutes is up, cover the pot and shut off the heat.
   • Allow cous cous to sit, covered, for 9 minutes to finish cooking.
   • When 9 minutes is up, remove the lid and fold the mire poix into the cooked cous cous.
   • When you’ve finished mixing, use a rubber spatula to pull the cous cous mixture out of the pot and onto a cookie sheet which will fit into your refrigerator. Refrigerate for 20 minutes as you complete the following steps.
3. Prep your herbs: pick all the mint leaves off of their stems and then roughly chop. Finely chop the parsley, including the stems. Set aside.
4. Zebra stripe the cucumber (peel and leave the skin on on alternating stripes), then halve and slice the cucumber into 1/4" half moons. Set aside.
5. Slice the green beans on an angle in 1/4” slices. In a shallow frying pan, sauté them over medium high heat with 1 tablespoon of oil and 1/4 teaspoon of salt. Continue stirring until they are sufficiently blistered, about 2 minutes. Remove from heat.
6. Add the green beans, cucumber, cooled cous cous, and herbs to the bowl.
7. Dress the salad with 1/3 cup olive oil, 1 teaspoon of salt, and the zest & juice of one lemon.
8. Plating: drizzle a generous spoonful (3 - 4 tablespoons) of the dressing onto the bottom of a bowl or plate. Using a large serving spoon, place a scoop of the cous cous salad on top of the dressing, and enjoy!