Jul 6, 2014

A Ten Minute Couscous salad!

Are you melting in this heat yet? I promised myself that I would NOT complain after that mammoth winter but man is it hot outside. I've kept cooking to a minimum with pasta salads and mixed rice combos. This couscous salad is a nice addition to the menu. It's super fast and full of flavor and does not involve anything other than boiling water!

Ingredients - 

Couscous - 1 cup
Water - 1 cup
Olive oil

Tomato - 2 small, deseeded and chopped
Roasted red peppers - 1 small, chopped finely
Onion - diced finely
Cooked chickpeas/garbanzo - 1 cup (I used half a can)
Avocado - 1 small
Mint - a few sprigs
Cucumber - (optional)
Juice of one lemon
Plenty of salt

Method - 

1. Boil the water in a pan with some salt and olive oil and turn off the stove once bubbling.

2. Add the couscous, stir and let it sit while you prepare the rest of the ingredients.

3. You can add the above vegetables or you can choose whatever you have on hand. Just make sure that the flavors go together. If you are using something like zucchini or eggplant, sauté them a bit. Leave the onion, tomato, cucumber etc.. raw.

4. Remove the flesh from the avocado, smash slightly with the lemon juice and reserve. Drain the chickpeas and reserve.

5. Fluff the couscous and add in the raw/cooked veggies of your choice along with the chickpeas and avocado. Toss with salt and pepper to your taste.

6. Top with some fresh mint and serve.

It's a super simple recipe which you can customize in any way you like. I kept the dish mostly raw but you can easily stir-fry some vegetables and toss them up with the couscous. This recipe is vegan/vegetarian. If you are looking for a gluten-free option, try the brown rice couscous.

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