Jul
A great Spring salad full of colors and taste.
Couscous
Chickpeas
Grapes ( preferable Muscat )
Asparagus
Radicchio
Parsley
Lemon Juice from 1 lemon
Pistachios
I always cook chickpeas with either rice or couscous so anytime that are left overs, I create this salad.
Your chickpeas and any pulses for that matter need to be rinsed, and once they start boiling you need to extract the foam using a spoon. Once they have started boiling in salted water and you have taken the foam out, cover and let them cook in a slow fire for at least 40 minutes. When ready, drain them and add Extra Virgin Olive Oil to keep them separated and juicy.
Pour couscous in boiling water with salt, Extra Virgin Olive Oil and a bit of butter. Once ready put it in a bowl and use a fork to stir it up.
While you wait for everything either to cool down or cook roast a handful of grapes, toast some pistachios, and grill the asparagus and the radicchio.
After the asparagus and radicchio have cooled down, slice the radicchio and cut the asparagus in large pieces.
Mix all the ingredients together adding the parsley, the lemon juice and of course Ariadne Extra Virgin Olive Oil.
Salt and pepper to taste.