Couscous Salad
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
- 1 teaspoon olive oil
- 2 cups boiling water
- 1 10 oz. box of instant couscous (1 1/4 cups)
- 2 cups halved cherry tomatoes
- 1 cup diced seedless cucumbers or kirbies peeled if the skins are thick
- 1/4 cup sliced scallions
- 1/2 cup canned chick peas drained and rinsed
- 2 tablespoons toasted pine nuts
- 1/2 cup crumbled feta cheese
- 1/2 cup red wine vinegar vinaigrette
- red wine vinegar vinaigrette:
- 2 tablespoons red wine vinegar
- 5 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- Carbohydrate 11.1362280277819 g
- Cholesterol 16.6875 mg
- Fat 17.64723124955 g
- Fiber 2.36755002352595 g
- Protein 5.6887688744862 g
- Saturated Fat 4.35320912493786 g
- Serving Size 1 1 Serving (197g)
- Sodium 898.796018397231 mg
- Sugar 8.76867800425591 g
- Trans Fat 1.29076774998781 g
- Calories 219 calories
I made this salad the other day and it was delicious! The combination of the tender couscous, the crunchy vegetables, and the flavorful vinaigrette was perfect. It was also really easy to make, which is always a plus in my book.
I used instant couscous, which made the salad even easier to make. I just had to combine the couscous with boiling water and let it sit for 5 minutes. Then I added the chopped vegetables and vinaigrette and tossed to combine. That was it! The salad was ready to serve.
The salad was so good that I ate it for both lunch and dinner. I even had some leftovers for breakfast the next day. It's a really versatile salad that can be served as a side dish or a main meal. I highly recommend giving it a try!
If you're looking for a quick, easy, and delicious salad, this is the one for you. It's perfect for a summer picnic or a weeknight dinner. Enjoy!
Here are some tips for making this salad:
- Use any type of vegetables you like. I used cherry tomatoes, cucumbers, and scallions, but you could also use bell peppers, zucchini, or carrots.
- If you don't have any red wine vinegar, you can use white wine vinegar or apple cider vinegar instead.
- If you don't have any dijon mustard, you can use yellow mustard instead.
- If you don't have any feta cheese, you can use goat cheese or mozzarella cheese instead.
Enjoy!
Step-by-step
- In a large mixing bowl combine the couscous, boiling water and olive oil.
- Quickly stir with a fork and cover the bowl with a pot cover or large plate so that the steam stays in the bowl.
- Let sit for 5 minutes and then fluff with a fork to break up the grains.
- Let cool to room temperature or place in the refrigerator to chill.
- While the couscous is chilling, prepare the vegetables.
- Just before you're ready to serve, combine the couscous with all the chopped ingredients. Toss gently to combine.
- Add the vinaigrette and toss again. Serve immediately.
- In a small bowl combine the vinegar with the mustard, salt and pepper. Using a fork, stir until the salt is dissolved and the mustard completely mixed.
- Add the olive oil and whisk with the fork until it has combined with the vinegar.
- Add immediately to the salad. If it sits for a while, re-mix it before adding to the salad because if it has separated back into oil and vinegar the couscous grains may absorb it unevenly.
