Summer Fresh Crowder Pea Chopped Salad


Summer Fresh Crowder Pea Chopped Salad

Ingredients

1⁄8 tsp. salt
¾ cup water
1 cup uncooked spinach couscous
½ cup lemon vinaigrette, divided (recipe is also on saucemagazine.com)
1 large fresh lemon, zest removed and reserved
3 cups fresh, shelled crowder peas*
½ cup finely diced Vidalia onion
¾ cup finely diced celery
2 Tbsp. chopped cilantro leaves
Sea salt and freshly ground pepper to taste
½ to ¾ cup each fresh summer vegetables, finely diced (green beans, corn, carrots, sweet bell peppers, radishes, yellow or green summer squash)
1 cup seeded and diced tomatoes

Preparation

• In a 2-quart saucepan with a tight-fitting lid, mix the salt in the water and bring to a boil. Add the couscous, stir once with a fork, turn off the heat and cover. Let sit for 5 minutes, then fluff with a fork. Add 2 to 3 tablespoons of vinaigrette, squeeze the juice from half the lemon over the top and fluff again. Set aside to cool.

• In a 3- or 4-quart saucepan with a tight-fitting lid, add cold water to a depth of 1 inch. Bring the water to a roiling boil, add the crowder peas and cover. Steam over medium heat for 10 to 14 minutes. When the peas are cooked al dente, remove from heat, drain and rinse under cold water.

• Place cooked peas in a mixing bowl. Add the onion, celery and cilantro and mix. Add the lemon zest and squeeze the juice from the remaining lemon half over the top. Mix well. Add 1⁄8 cup vinaigrette, season with sea salt and pepper, mix, and set aside.

• Steam or cook all the vegetables except the tomatoes until crisp-tender, drain and cool. Mix together, then add dressing to taste.

• Make a bed of couscous on the plate. Add the crowder pea mix, then a layer of chopped vegetables. Top with the diced tomatoes.

*Use only fresh or frozen crowder peas, not dried peas