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Receta Bartlett Pear And Couscous Salad
by Global Cookbook

Bartlett Pear And Couscous Salad
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Ingredientes

  • 2 c. water
  • 1 Tbsp. butter
  • 1 x (10-oz) box unflavored couscous
  • 2 x to 3 large, ripe Bartlett pears, cored, quartered and thinly sliced
  • 4 x strips bacon, cooked crisp and crumbled
  • 2 x green onions, sliced
  • 1 c. minced fresh spinach
  • 1/2 c. minced red bell pepper
  • 1/4 c. slivered almonds, toasted (see note)
  • 1/3 c. vegetable oil
  • 1/3 c. unseasoned rice vinegar
  • 2 Tbsp. soy sauce
  • 2 Tbsp. dry sherry
  • 2 Tbsp. granulated sugar
  • 2 tsp dark sesame oil
  • 1/4 tsp grnd ginger
  • 1/4 tsp garlic pwdr

Direcciones

  1. To make salad: In a medium saucepan, bring water and butter to a boil. Stir in couscous; cover, remove from heat and let stand 5 min. Fluff with a fork and refrigeratewell. Add in pears, bacon, green onions, spinach, bell pepper and toasted almonds to chilled couscous.
  2. To make dressing: In a small bowl, whisk together oil, vinegar, soy sauce, sherry, sugar, sesame oil, ginger and garlic pwdr. Pour over salad, tossing to mix well. Cover and chill till well-chilled, at least 1 hour.
  3. Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.