Couscous Salad

Active Time: 10 Minutes

Start to Eat: 45 Minutes

Serves: 6

INTRODUCTION

What is couscous, do you ask? It's like Dip 'N Dots but pasta! This is a great summer recipe! Flavorful, light, and crazy easy to make, this recipe is perfect for weekday lunches or as a side for dinner. The textures make it so every bite is different and the flavors are a perfect blend of sweet, savory, and tart. Plus, this is a very forgiving recipe so you can change it up if are missing ingredients!

Adapted from Bon Appetit's Couscous Salad with Dates and Almonds

going coo coo for couscous

INGREDIENTS

Couscous:

1.5 cups pearl couscous (Israeli couscous works too!)
1 3/4 cups water
1/2 teaspoon salt

Dressing:

1/4 cup extra-virgin olive oil
1 tablespoon lemon zest (zest from 1 large lemon)
3 tablespoons fresh lemon juice
3/4 teaspoon cinnamon
3/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

Salad:

1/2 large red pepper, diced
1 can chickpeas (garbanzo beans, 15-ounce can)
1/3 cup golden raisins (or craisins)
1/2 cup of slivered almonds
1/2 cup cilantro, finely chopped
1/2 cup scallions, diced

INSTRUCTIONS

Bring the water and salt to a boil in a medium saucepan then add your couscous. Turn down your heat to a simmer and cook (stirring occasionally so it doesn't stick to the bottom) for about 3-4 minutes. Take the pan off of the heat, cover, and let stand for 10 more minutes. Uncover, fluff with a fork then set aside to cool completely. I like to transfer it to a container and cool it in the fridge.
While the couscous cools, you can prep the rest of the ingredients! In a large bowl combine all of the dressing ingredients and whisk until combined.
Next, add all of your salad ingredients as well as the cooled couscous to the bowl with the dressing. Mix well! If it seems a bit dry, you can add more olive oil and lemon juice to your liking. You can serve it now or refrigerate it until you're ready to eat! This lasts up to 5 days in the fridge and is perfect for lunches!

BON APPETIT!

BACK TO SALTY