Couscous Salad, a Mediterranean classic, boasts a refreshing mix of textures and flavors. Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco, and Libya. This simple and healthy grain provides a great base for salads, offering a pleasing texture and beautiful backdrop for colorful vegetables and dressings. This salad is easy to whip up and can be easily customized to suit personal taste.
Ingredients:
- 1 cup of couscous
- 1½ cups of water or vegetable/chicken broth
- 2 tablespoons of olive oil
- 1 red bell pepper, finely chopped
- 1 cucumber, finely chopped
- 2 green onions, thinly sliced
- ¼ cup of fresh mint, finely chopped
- ¼ cup of fresh parsley, finely chopped
- Juice and zest of one lemon
- Salt and pepper to taste
Preparation:
- Prepare the Base: Add couscous to boiling water or broth. Return the liquid to a simmer, then remove from heat and cover. Allow couscous to absorb the liquid for about 5-10 minutes. After it is fully cooked, fluff it with a fork and drizzle with olive oil to keep it light and prevent clumping.
- Mix in Fresh Ingredients: In a large bowl, combine the cooked and cooled couscous, chopped bell pepper, cucumber, green onions, mint, and parsley. Stir well to combine.
- Season and Serve: Add the lemon juice and zest to the salad. Season with salt and pepper, then toss everything together until well mixed. Taste and adjust seasoning if needed. This salad can be served at room temperature or chilled. It makes a wonderful main dish or side.
Tip:
To make your salad even more flavorful, consider adding crumbled feta cheese, olives or toasted nuts. You could also add protein like grilled chicken or chickpeas to turn this side dish into a satisfying meal. And don't forget: salads like this one always taste better after they've been allowed to rest, allowing all the flavors to meld together.
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