Couscous Salad

Couscous Salad
Couscous Salad
Tender Couscous, Crunchy Vegetables and Vinaigrette. I always keep couscous on hand to make a quick side dish or salad. Traditional couscous is made in a steamer and takes both time and technique to perfect. But instant couscous is a perfect alternative -- plus it cooks in five minutes. You can purchase couscous by the box -- Near East is an excellent brand. But for a better value you can buy organic couscous from many bulk grocers, especially organic and natural food markets. When using couscous in a salad and you'll be adding and olive oil-based vinaigrette, it's preferable to cook couscous only with boiling water (instead of chicken or vegetable stock). Adding a teaspoon of olive oil will help the grains from clumping together. This salad can be made with any favorite vegetables you may have on hand but it is best with ones that have texture and crunch. Others additions could include raw red or green peppers, diced red onion, raw fennel, blanched haricots verts and similar. This salad is also wonderful with chunks of cold roasted lamb, chicken or poached shrimp.
  • Preparing Time: 20 minutes
  • Total Time: 20 minutes
  • Served Person: 4
makeahead quick picniccoll healthy makeahead mom ssalads picnic coppertone vegetarian white meat free gluten free red meat free shellfish free contains pasta contains dairy pescatarian
  • 1 teaspoon olive oil
  • 2 cups boiling water
  • 1 10 oz. box of instant couscous (1 1/4 cups)
  • 2 cups halved cherry tomatoes
  • 1 cup diced seedless cucumbers or kirbies peeled if the skins are thick
  • 1/4 cup sliced scallions
  • 1/2 cup canned chick peas drained and rinsed
  • 2 tablespoons toasted pine nuts
  • 1/2 cup crumbled feta cheese
  • 1/2 cup red wine vinegar vinaigrette
  • red wine vinegar vinaigrette:
  • 2 tablespoons red wine vinegar
  • 5 tablespoons extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Carbohydrate 11.1362280277819 g
  • Cholesterol 16.6875 mg
  • Fat 17.64723124955 g
  • Fiber 2.36755002352595 g
  • Protein 5.6887688744862 g
  • Saturated Fat 4.35320912493786 g
  • Serving Size 1 1 Serving (197g)
  • Sodium 898.796018397231 mg
  • Sugar 8.76867800425591 g
  • Trans Fat 1.29076774998781 g
  • Calories 219 calories

In a large mixing bowl combine the couscous, boiling water and olive oil. Quickly stir with a fork and cover the bowl with a pot cover or large plate so that the steam stays in the bowl. Let sit for 5 minutes and then fluff with a fork to break up the grains. Let cool to room temperature or place in the refrigerator to chill. While the couscous is chilling, prepare the vegetables. Just before you're ready to serve, combine the couscous with all the chopped ingredients. Toss gently to combine. Add the vinaigrette and toss again. Serve immediately. In a small bowl combine the vinegar with the mustard, salt and pepper. Using a fork, stir until the salt is dissolved and the mustard completely mixed. Add the olive oil and whisk with the fork until it has combined with the vinegar. Add immediately to the salad. If it sits for a while, re-mix it before adding to the salad because if it has separated back into oil and vinegar the couscous grains may absorb it unevenly.

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