As much as I adore soups I can’t help but to be drawn to salads this time of year. One of my staple recipes include couscous salad. Not only is it super easy to make, but you can create almost any combination using ingredients on hand. The basic recipe includes:
2 cups vegetable stock
1/2 teaspoon salt
1 10-ounce box couscous
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon (generous) grated lemon peel
Bring 2 cups water and 1/2 teaspoon salt to boil in medium saucepan. Add couscous; stir 30 seconds. Remove from heat. Cover and let stand 5 minutes. Fluff with fork. Transfer to large bowl to cool. Whisk olive oil, lemon juice and lemon peel in small bowl. Drizzle over couscous.
Then add anything your heart desires. Possible combinations include:
raisins
almonds, toasted
green onions
Parmesan, shaved
spinach
or
sun-dried tomatoes
kalamata olives
pine nuts, toasted
feta, roughly crumbled
Toss in selected items and season with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours.
I'm a hopeless cook so your winning simple recipes are very welcome. Cous cous tomorrow it will be!
ReplyDeleteThank you.
I love couscous. And salads are luncheon staples during spring and summer when soups take over.
ReplyDeleteI LOVE couscous - hot with veg and spicy sauce or cold in salads...lovely recipe!
ReplyDeleteThanks for sharing ^_^
Ooooh that looks delicious. Thanks for sharing the recipe.
ReplyDeleteThe term salad when used alone applies to green leaves or stalks that are eaten uncooked. An extension of the term salad, as now more generally used throughout the world, applies to a salad plant, with or without other foods, and a dressing.
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