Preserved Lemon Couscous Salad

Asian Preserved Lemons Grilled Salmon with Asian Gremolata Shrimp Satay with Spicy Preserved Lemon Salsa Preserved Lemon Couscous Salad Lidia Bastianich’s Chicken Breast with Preserved Lemon and Caper Sauce WINE NOTES Robert Sinsky Pinot Blanc: Pinot blanc is a grape on the rise in the US and ranges from sweet and viscous to light, crisp, and mineraly. This wine comes from organically farmed vineyards. This is another interesting characteristic to look for as the wines tend to express more of where they are grown. Great way to start a meal for two before moving onto a full bottle. Coltibuono “Roberto Stucchi” Chianti Classico: Chianti is not a wine, it is a region of Tuscany where a grape by the name of sangiovese is grown. Sangiovese’s light berry fruit and dried rose petal nose allow it to be a very soft support for a variety of dishes. The mellow tones of the wine bond well with dishes that are acidic, such as those containing tomatoes or lemons.		Preserved Lemon Couscous Salad Serves 4 1 preserved lemon, cut into ¼- inch dice 2 medium sized yellow and red tomato or heirloom, cut into ½- inch dice 1 small red onion, cut into 1/8- inch dice 1 cup jicama, cut into ¼- inch dice 2 tablespoons naturally brewed rice vinegar 4 tablespoons extra virgin olive oil 3 cups cooked couscous 1 tablespoon Thai basil, cut into thin ribbons In a large bowl, mix the preserved lemon with the tomatoes, onions, jicama, naturally brewed rice vinegar and 2 tablespoons extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. In another bowl, mix the couscous, basil and remaining extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. To serve, place a 3-inch x 2-inch ring mold on a chilled salad plate. Use a spoon to press a layer of couscous at the base of the mold. Top with salsa, pressing, un-mold, and serve.


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