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My oh my I really like this Summer time Couscous Salad! It meets all the necessities for a summer season facet dish, it’s scrumptious, colourful, makes use of seasonal greens and herbs and it’s straightforward (as in quarter-hour straightforward!)
(This submit incorporates affiliate hyperlinks. I could make a fee from gross sales however your worth stays the identical.)
What’s in The Summer time Couscous Salad?
Nicely let’s begin with Moroccan Couscous! There are such a lot of nice issues about couscous…it’s fairly, goes with absolutely anything, it’s considerably underused (so it impresses individuals) however better of all it’s just about no fail. Merely deliver water to a boil, then add the couscous, cowl and take off warmth. No threat of over or undercooking! Then you definitely toss in some tomatoes, cucumbers, contemporary herbs, maybe some pine nuts or pistachios and drizzle with a lemon and olive oil dressing and also you’re achieved. Yup, that’s it. And look how beautiful it’s!
Questioning What to Serve It With?
It’s fairly nice all by itself if you wish to hold your meal gentle and vegetarian/vegan. However in case you’re serving it as a facet dish, I’ll counsel serving it alongside my excellent steak or with my hummus and pita….and even higher, each!
What you want: As at all times you want a good knife. I really like this model of Moroccan Couscous and this pot.
A salad that cooks up in fifteen minutes and tastes nice alone or as a facet dish for any protein.
Course:
Salad, Aspect Dish
Key phrase:
couscous salad, moroccan couscous
Servings: 4 servings
For Salad:
-
3
cups
water -
1 1/2
cups
Moroccan Couscous (see my favourite model linked above) -
1/2
teaspoon
good high quality sea salt or kosher salt -
2
roma
tomatoes, diced -
1
Persian cucumber, diced (or half an everyday cucumber peeled and diced) -
2
tablespoons
parsley, chopped -
2
tablespoons
contemporary mint leaves, chopped -
1/2
cup
roasted salted pistachios, toasted pine nuts or almond slices - sea salt and pepper to style
For Lemon Dressing:
-
1/4
cup
good high quality olive oil - zest of 1 small lemon
-
2
tablespoons
contemporary lemon juice -
1
clove garlic, peeled and minced - sea salt and pepper to style
-
Convey water to boil in medium sized pot. Instantly flip off warmth and add couscous. Cowl with lid and permit to take a seat for 10 minutes.
-
Whereas couscous cooks, prep all greens and herbs, put aside.
-
Whisk collectively all salad dressing elements. Put aside.
-
Take away lid from couscous and use a fork to “fluff”. Pour couscous into a big bowl and permit to chill for ten minutes (tossing often to forestall clumping). Add tomatoes, cucumbers, herbs and nuts, fluff once more.
-
Gown with desired quantity of salad dressing, toss and season with sea salt and freshly floor black pepper if wanted.
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