Vietnamese Cous Cous Salad
June 24, 2013
It's important to really brown the meat because it mimics how it's usually grilled at restaurants.
The sauce was just some sriracha, fish sauce, honey, and chiles.
Loaded with goodness.
Mix it up!
A great little dish to bring to your next BBQ, or just make it on a Sunday night and bring it to work for lunch for a few days.
It's addicting though, so watch out!
Vietnamese Cous Cous Salad
- First ingredients
- 1.25 Cups Israeli Cous Cous
- 1/2 Cup Diced Carrot
- 1/3 Pound Ground Beef (marinaded in fish sauce, sesame oil, garlic, ginger, and brown sugar)
- Sauce ingredients
- 1/4 Cup Sriracha
- 1/4 Cup Fish Sauce
- 1 Tablespoon Honey
- 1 Teaspoon Chile Flake
- Finishing Ingredients
- 1 Cup Diced Romaine Hearts
- 1 Cup Diced Cucumber
- 1/4 Cup Chopped Mint
- 1/4 Cup Chopped Peanuts
Instructions
- Bring salted water to a boil and add the cous cous and cook about 3 minutes. Add in the carrots and cook another 3-5 minutes until the cous cous is tender. Strain. Meanwhile cook the beef until it is very browned.
- Mix the sauce ingredients and pour over the cooked cous cous and carrots and mix well. Mix in the beef and allow to cool.
- Mix in the rest of the ingredients.
