Couscous Salad Two Ways

It;s officially the first day of Summer and with these few nice days we have been having I want  lighter supper, although I might love like 10 servings of it. My good friend Laura makes an amazing Couscous salad which she often brings to potluck. It’s easy on the eyes and tummy and very quick to whip up. I’ve made two batches of this lately, one with chickpeas and one with black beans. I used whole wheat couscous and with the beans it makes it complete protein.

 

Couscous Salad

  • 1+1/2 cups whole wheat couscous, dry
  • 1+1/2 cups veggie broth
  • i can black beans OR chickpeas rinsed and drianed
  • 2 medium sized peppers (I used 1 red and 1 green) diced
  • 1 small white onion diced fine (or 3-4 green onions washed and sliced)
  • 1 cup of corn kernels (optional)
  • 1/4 cup fresh cilantro washed and chopped (optional)
  • 1/2 cup dried fruit  and/or nuts and seeds (optional)

Dressing

  • juice of one lemon OR 3 tbsp apple cider vinegar OR 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 clove of galric grated
  • 1 tsp each cumin and ground coriander
  • salt and pepper to taste
Method
Prepare the couscous. For this recipe I used 1/2 of a box or about 1 1/2 cups. Bring the broth to a boil and add couscous( if you are using corn add the frozen corn at this time). Cover and remove form heat. Let rest for 5 minutes.
If you are using white onion make sure it is diced fine. I usually add the onion to the couscous after about 2 minutes of sitting, Don’t stir it in just let it sit on top. The steam will help soften the onion without cooking it and it takes the harsh flavor away from the raw onion. Green onions are mild enough to just throw in the salad without wilting first.
While the couscous is sitting prepare all the ingredients. Drain and wash the beans, and evenly dice the veggies. Add the veggies and beans to a large bowl and set aside.
In a small bowl prepare the dressing. You just need to mix all the ingredients together.
Once the couscous has cooled down to about room temperature, add it to the bowl with the veggies/beans/seeds/fruit. Using a fork break up and clumps and then add in dressing. Mix well and check for salt and pepper so you can adjust to your taste.  Diced apple, grapes or dried cranberries or raisins would be a great addition to the chickpea version. I really enjoy the combination of black beans and corn as well as cilantro and lemon or lime. Have fun experimenting and let me know what your favorite combination is!
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