Couscous Salad: A Sample from my Daily Menu
Monday, March 28th, 2011Couscous is actually a type of semolina that needs no cooking. I believe its origins are Northern Africa, but it is now used quite widely here in the US. It needs no actual cooking, which is great for last minutes meals.
I purchased whole wheat couscous from Trader Joe’s and used it for a salad at my International Women’s Day Luncheon on Tuesday, March 8th. I did not use summer veggies, such as tomatoes and cucumbers, which was the recipe on the couscous package, but rather winter veggies: carrots & radishes.
The proportions for water to couscous varied when I looked up this ingredient. I believe the Trader Joe recipe was 1 cup couscous to 2 1/4 cups water.* However, if you use regular (white) couscous the proportions may vary, so check the recipe on the box or brand you purchase. Also, I used soup stock in place of water, which makes the couscous more flavorful. Then you can eliminate the salt & pepper, if you like.
*I found my Trader Joe recipe for whole wheat couscous and it calls for 1/2 cup boiling water with 1 1/4 cups dry couscous, so for one cup you would need 2 1/2 cups water.
Utensils: Pot for couscous, cutting board and knife, serving bowl
Prep. Time: About 10 minutes
Cooking Time: About 5 minutes
Category: Vegan, sugar free
Ingredients (You can use any veggies in season that you like)
one cup (dry) whole wheat couscous
2 1/4 cups water or stock (Check your box for that brand’s proportions)
one grated carrot
2-3 grated red or purple radishes
2-3 minced scallions minced scallions (white & a little green)
parsley (1/2 cup fresh or 1/4 dried)
1-2 Tbl. olive oil
salt & pepper to taste
Sprouts (optional)
Directions
1. Bring water or stock to a boil. Add couscous and cover for five minutes to allow grains to absorb liquid. Fluff with a fork.
2. While the water is boiling, grate the carrot and radishes and slice the scallions. Stop to add couscous to boiling water and while the couscous is “setting” for 5 minutes, finish the veggies.
3. Toss veggies with couscous in a the pot with the couscous. (If not large enough,transfer to a large bowl.) Add parsley, salt & pepper and olive oil. Toss until all ingredients are mixed in.
4. Place on a platter surrounded by sprouts (or a bed of lettuce).
Serve warm or chilled.
P.S. Thanx to Penny, my stepdaughter, for the photo. Also, if you want to have more recipes, go to my website, www.menupause.info and click on Kitchen Nutrition with Recipes (left hand margin) or go to the Recipe Index (right hand margin) to see a complete list of my recipes by category.