Couscous Salad with Snap Peas, Asparagus & Pickled Carrot Paprika Dressing

Watch us make this meal! This recipe combines the award winning M’hamsa cous cous from Les Moulins Majoub with the freshest spring vegetables of May and June. Pheasant’s Eye Farm has finally returned to our local farmers markets with their beautiful asparagus and we are very excited to be working with them. This cous cous salad is a marriage of green, spring vegetables alongside earthy & sweet pickled carrots. The dressing we created for this dish utilizes Magyar chili pepper from Peppered Earth, a small pepper farm in Forest Grove growing chilies from around the world. The warm acidity of this spiced dressing is a lovely compliment to the fresh and crunchy cous cous salad. Recipe made in collaboration with Chef Josephine LaCosta of Elbow's Catering. What you’ll receive: Par Roasted Mire Poix Pickled Carrot Paprika Dressing Mhamsa Cous Cous Organic Snap Peas Organic Mint Organic Parsley Blanched Asparagus Pickled Organic Carrots Organic Lemon What you’ll need: Extra Virgin Olive