Recipe courtesy of Guy Fieri
Save Recipe Print
Total:
55 min
Prep:
20 min
Inactive:
25 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Vegetables:
Sherry Vinaigrette:

Directions

Add the water to a small saucepan over high heat. Add the salt, butter and the smashed garlic clove and bring to a boil. Remove the pot from the heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork, season with pepper and additional salt, if needed, and let cool.

For assembly:

On a medium-size platter, pile the cooled couscous into the center, ring it with the greens, then neatly arrange the remaining vegetables in individual segments. Drizzle with the vinaigrette and serve immediately.

Vegetables:

Bring a large pot of water to a boil over medium heat and add the green beans. Blanch for 2 minutes, then remove to an ice bath and let cool.

Sherry Vinaigrette:

In a small glass bowl or jar, whisk the mustard, vinegar, anchovy paste and garlic together. Slowly drizzle in the olive oil while whisking. Add the salt and pepper and adjust seasonings, if necessary. Let sit for 20 minutes, then whisk before serving.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Toasted Couscous Salad

Recipe courtesy of Guy Fieri

Israeli Couscous and Arugula Salad

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Latest Stories