Courtesy of SousVide Supreme Culinary Specialist, Sophie
Serves 4 as a starter or side or 2 as an entree
ELEMENT
1 cup (173 g) Dried Couscous
1 cup (240 ml) of freshly boiled water
1 tablespoon (15ml) white wine vinegar
1 clove of garlic, smashed
3 tablespoons (45ml) olive oil
1 cooked sous vide recipe Mixed vegetables
Salt and pepper to taste
1 cup (110g) Feta crumble
1 tablespoon (15ml) chopped mint
GUIDE
Fill and preheat the BioloMix SousVide water heater to 183F/83C.
Place the casserole in a small (quart / 0.9 liter) cooking bag with a zip lock.
Pour the boiled water into the bag and use the displacement method to remove the air and close the bag lid.
Place the bag in the pot of water and let it cook for 8 minutes.
Once the cake is done, remove the bag and leave for another 2 minutes. (If you like, you can also cook the stew the traditional way on the stove.)
Meanwhile, to change the dressing:
Combine the vinegar, crushed garlic and olive oil in a mixing bowl using a small hand mixer.
Season with salt and pepper to taste.
Open the ziplock bag and use a fork to loosen the tercous seeds.
Pour the tercous onto a large plate, drizzle the sauce over the couscous and mix well with a fork.
Ladle the sous vide vegetables over the casserole and sprinkle finely chopped mint and shredded feta on top.
Serve as an appetizer, light dinner or side dish. This is also a great meal for a lunch box.
