Will Rich, the lead cook at COLORS Restaurant, cooked up these on Live in the D.
Stop Light Couscous Lettuce Wrap
Citrus Vinaigrette
Yields: 1 1/2 Cup
Couscous
Ingredients
1 Cup Couscous
1 Cup Boiling Water
2 TBS. Curry Powder
1/4 Cup. Finely Diced Onions
1 Clove Minced Garlic
1/3 Cup. Small Diced Summer Squash
1/3 Cup Small Diced Zucchini
1/3 Cup Small Diced Tomato
2 TBS Extra Virgin Olive Oil
Salt and Pepper To Taste
Directions
1) Stir curry powder and onions into boiling water and add to couscous.
Cover with plastic wrap tightly. Let sit for 10 minutes. Uncover and fluff
with a fork.
2) Add remaining ingredients and season with salt and pepper.
3) Let sit for 1 hour
4. Done
Citrus Vinaigrette
Yield: 1 1/4 Cups
Ingredients
2/3 Cup Rice Wine Vinaigrette
1/3 Cup Orange Juice
3 TBS Extra Virgin Olive Oil
1 TBS Agave Syrup
2 TBS Mustard
Pinch Cayenne Pepper
Salt & Pepper To Taste
Instructions
1) Combine all ingredients, except for salt & pepper in Mason jar. Shake
until combined.
2) Season.
3) Done.
Lettuce Wraps
1) Wrap 1/2 cup of couscous in bibb lettuce leaf and top with a tablespoon
of vinaigrette.
2) Done.