Vietnamese Cous Cous Salad
June 24, 2013








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.