The couscous at Manhattan Beach Post -- how have we survived without it until now? The flavors are so right. Perhaps you remember that "OMG I love this", feeling from the first time you had the Crying Tiger Beef at Jitlada or a Kogi taco? Yeah, like that.
If you were part of the overheated throng attending the Gold Standard event this past March (thank you for coming), you may have sampled this. Other than the beer and ice cream, it was one of the most refreshing options there.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Served as a side, this salad is elevated by fresh, seasonal ingredients; you probably could eat it all day, every day, and be none the worse for wear. Chef David LeFevre has transformed standard North African-style couscous into a salad garnished with feta cheese, Marcona almonds, lavender (!), pomegranate seeds, grapefruit and a few herbs and spices, melding it into something crunchy, smooth, cooling and utterly delicious. The type of food you can (and should) eat.