Friday, February 24, 2012

Couscous Veggie Salad

So we've done a few couscous salads in the past but have continued to refine them over time till we've come up with this version.  It's very Mediterranean tasting, very light and refreshing, and a great side dish for a heavier main course or good as a main course all on it's own.  It's super easy to prepare and can be made in either large or small quantities with little to no trouble.  And it's fairly healthy as far as pasta salads go since it's loaded with fresh veggies and has no heavy dressing or anything on it.  I know, I know.  Cooking to Die for right?  Well, after a lot of artery clogging stuff we have to balance things, even if only just a little.  And who better to do some salad tunes than those rowdy hardcore boys from the east coast, Minor Threat?  So enjoy some Salad Days while you whip this dish up or while you eat. - justin

Couscous Veggie Salad
Time: 20 min
Serves: 6-8
Difficulty: Easy

  • 1 cup instant couscous
  • 1 1/2 cups chicken broth (water is okay but less tasty, even bouillon is better than nothing)
  • 1 whole cucumber, peeled, seeded and diced
  • 1 red/yellow/orange bell pepper, seeded and diced
  • 1 medium shallot, minced fine
  • 2 green onions, minced fine
  • 1 cup broccoli, diced
  • 1/4 cup green olives, finely chopped
  • 1/4 cup feta cheese
  • 1/4 cup fresh basil, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 1/4 cup extra virgin olive oil
  •  zest and juice of 1 lemon
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper
I find it's best to prep all the veggies and whatnot ahead of time as it's a toss everything in the finished cous cous kind of dish and not much time is involved in anything but the prep.  If you happen to be using English or "hothouse" cucumbers, ignore the part about seeds as they won't be present.

In a medium saucepan, bring your stock to a boil.  Stir in the instant couscous, cover and turn off the heat.  Let sit for five minutes.  Transfer the couscous to a large salad bowl and fluff with a pair of forks until any large clumps are broken up. Add all the remaining ingredients and toss thoroughly.  It's that simple.  This can be served chilled or just after combining everything; it's up to you.

1 comment:

  1. That sounds awesome. I love couscous, especially the Israeli variety.