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M’hamsa Cous Cous - Asparagus - Snap Peas

20-30 minutes | Serves 4-5

Watch us make this meal!

This recipe combines the award winning M’hamsa cous cous from Les Moulins Majoub with the freshest spring vegetables of May and June. Pheasant’s Eye Farm has finally returned to our local farmers markets with their beautiful asparagus and we are very excited to be working with them.

This cous cous salad is a marriage of green, spring vegetables alongside earthy & sweet pickled carrots. The dressing we created for this dish utilizes Magyar chili pepper from Peppered Earth, a small pepper farm in Forest Grove growing chilies from around the world. The warm acidity of this spiced dressing is a lovely compliment to the fresh and crunchy cous cous salad.

Recipe made in collaboration with Chef Josephine LaCosta of Elbow's Catering.

What you’ll receive:

  • Par Roasted Mire Poix
  • Pickled Carrot Paprika Dressing
  • Mhamsa Cous Cous
  • Organic Snap Peas
  • Organic Mint
  • Organic Parsley
  • Blanched Asparagus
  • Pickled Organic Carrots
  • Organic Lemon

What you’ll need:

Recipe instructions:

  1. Remove both the mire poix and the picked 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. Trim the snap peas by pinching your fingers at one end and snapping off the upper corner of each pea off. A little string should come along with each corner that you pinch. Discard these trimmings.
  4. Slice each trimmed pea on an angle into bite sized pieces. Collect these pieces in a large bowl.
  5. Prep your herbs: pick all the mint leaves off of their stems and then roughly chop them. Alternatively, you can use your hands to tear them. Finely chop the parsley, including the stems. Add these chopped herbs to the bowl with the peas.
  6. Add the asparagus, pickled carrots (drained of their liquid), and the cooled cous cous 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!

Spring vegetables with earthy & sweet pickled carrots

Vegan

Couscous Salad with Snap Peas, Asparagus & Pickled Carrot Paprika Dressing

Regular price $46.95
Unit price
per 

makes four generous plates

M’hamsa Cous Cous - Asparagus - Snap Peas

20-30 minutes | Serves 4-5

Watch us make this meal!

This recipe combines the award winning M’hamsa cous cous from Les Moulins Majoub with the freshest spring vegetables of May and June. Pheasant’s Eye Farm has finally returned to our local farmers markets with their beautiful asparagus and we are very excited to be working with them.

This cous cous salad is a marriage of green, spring vegetables alongside earthy & sweet pickled carrots. The dressing we created for this dish utilizes Magyar chili pepper from Peppered Earth, a small pepper farm in Forest Grove growing chilies from around the world. The warm acidity of this spiced dressing is a lovely compliment to the fresh and crunchy cous cous salad.

Recipe made in collaboration with Chef Josephine LaCosta of Elbow's Catering.

What you’ll receive:

  • Par Roasted Mire Poix
  • Pickled Carrot Paprika Dressing
  • Mhamsa Cous Cous
  • Organic Snap Peas
  • Organic Mint
  • Organic Parsley
  • Blanched Asparagus
  • Pickled Organic Carrots
  • Organic Lemon

What you’ll need:

Recipe instructions:

  1. Remove both the mire poix and the picked 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. Trim the snap peas by pinching your fingers at one end and snapping off the upper corner of each pea off. A little string should come along with each corner that you pinch. Discard these trimmings.
  4. Slice each trimmed pea on an angle into bite sized pieces. Collect these pieces in a large bowl.
  5. Prep your herbs: pick all the mint leaves off of their stems and then roughly chop them. Alternatively, you can use your hands to tear them. Finely chop the parsley, including the stems. Add these chopped herbs to the bowl with the peas.
  6. Add the asparagus, pickled carrots (drained of their liquid), and the cooled cous cous 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!