So tasty they named it twice! This light and fluffy couscous salad has added veggies and basic seasonings that make it super easy to prepare. Goes great with stews or grilled meats.
Ingredients + Preparation
- Couscous (1 1/2 cups)
- Stock powder / bullion: chicken or veggie (1/2 tbsp)
- Cucumber (Length of your hand, peeled and quartered into small pieces)
- Carrot (One, grated)
- Coriander (1 cup / 130g, chopped)
- Olive oil (2 tbsp)
- Feta (3/4 cup / 100g, crumbled)
- Lemon (Half, for juicing)
- Water (2 cups)
- Salt & pepper (To taste)
1. Boil 2 cups water in the pot. Stir in stock powder and remove from flame.
2. Mix in couscous and let sit until all water is absorbed, about 5 minutes. Fluff with a fork and let cool. Move to the mixing bowl.
3. Add cucumber, carrot, coriander and feta to the bowl. Stir until veggies are evenly mixed in the couscous.
4. Drizzle with olive oil. Add salt & pepper and squeeze lemon to taste.
Northern Rhône, France
A fruit driven yet subtle white will complement this salad nicely. You could also pair this dish with many of the leaner crisp whites like riesling or semillon. Depending on what else you're eating, try this out with a Marsanne. If you can't find one, look for a milder, unoaked Chardonnay.
Tips + Tricks
- You can throw in some herbs or spices while the couscous is cooking to add different flavors
- For some added greens, chuck in some chopped arugula or spinach
- Did you know couscous is actually a type of pasta?
This side dish is generally pretty healthy. The cheese adds protein and calcium, which support teeth & bones and supports muscles and the nervous systems. It also has fiber, which aids in for digestion, and vitamin A, which is good for your eyes. Try using whole grain couscous instead of regular.