Touchmark at All Saints hosts cooking demo

Touchmark at All Saints is hosting cooking demos all month and head chef Aaron Greening joined KSFY Morning News Friday to share one of his recipes.

Cous Cous Salad with Spiced Apples, Squash and Lemon Vinaigrette

Lemon Vinaigrette
1 tsp minced garlic
1 tsp minced shallot
1 Tbl Dijon Mustard
½ c lemon juice
1 ½ c olive oil

-Whisk first 4 ingredients in a bowl. Slowly drizzle in oil, whisking continuously until it is all incorporated. Season to taste with salt and pepper

Cous Cous Salad – serves 4

7 oz Israeli Cous Cous, cooked per package directions, cooled and tossed in 2 T of the lemon vinaigrette
12 ea red spiced apple rings
8 oz butternut squash, peeled and diced ½”
1 T Chopped parsley
1 package arugula
1 package baby spinach

-Toss squash in small amount of oil, salt and pepper and roast in 375 degree oven for 35-45 minutes until tender. Cool

-Mix spinach and arugula in a bowl and toss with a light coating of vinaigrette, place a handful on each plate

-Place 3 apple rings around the exterior of each plate

- Top pile of greens with about 1/3 c of cooked and tossed cous cous

-Sprinkle squash onto salad, add one more small drizzle of vinaigrette and sprinkle on chopped parsley

Residents of Touchmark and guests are welcome to attend the demos. The demos are held in the Imperial Dining Room.