Convenience-store retailers can liven up salads and bowls with couscous.
Neither a grain nor a seed, couscous is a type of pasta “made from a dry mixture of semolina and water that’s rolled in very tiny irregular pieces,” according to the Food Network.
Couscous is the “unsung hero of salads, bowls and more,” writes CSP sister publication Foodservice Director. It can be used in the background soaking up sauce or as the main attraction.
One of the recipes featured earlier this month by Foodservice Director is the Three Sisters Salad (pictured), which originated with Native American cooks. The salad uses “what they consider the holy trinity of vegetable crops: corn, beans and squash,” Foodservice Director writes. “Inspired by the original Cherokee version, Whiskey Kitchen in Raleigh, North Carolina, has updated the dish to take advantage of the local seasonal bounty. Israeli couscous rounds out the trio of vegetables and the salad is dressed with a mulberry vinaigrette. Mulberries are also indigenous to the area.”
Click here to read more.
Click here to read more foodservice ideas to steal.
Members help make our journalism possible. Become a CSP member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.