Summer Couscous Salad
A salad that cooks up in fifteen minutes and tastes great alone or as a side dish for any protein.
Servings 4 servings
Ingredients
For Salad:
- 3 cups water
- 1 ½ cups Moroccan Couscous (see my favorite brand linked above)
- ½ teaspoon good quality sea salt or kosher salt
- 2 roma tomatoes, diced
- 1 Persian cucumber, diced (or half a regular cucumber peeled and diced)
- 2 tablespoons parsley, chopped
- 2 tablespoons fresh mint leaves, chopped
- ½ cup roasted salted pistachios, toasted pine nuts or almond slices
- sea salt and pepper to taste
For Lemon Dressing:
- ¼ cup good quality olive oil
- zest of one small lemon
- 2 tablespoons fresh lemon juice
- 1 clove garlic, peeled and minced
- sea salt and pepper to taste
Instructions
- Bring water to boil in medium sized pot. Immediately turn off heat and add couscous. Cover with lid and allow to sit for 10 minutes.
- While couscous cooks, prep all vegetables and herbs, set aside.
- Whisk together all salad dressing ingredients. Set aside.
- Remove lid from couscous and use a fork to "fluff". Pour couscous into a large bowl and allow to cool for ten minutes (tossing occasionally to prevent clumping). Add tomatoes, cucumbers, herbs and nuts, fluff again.
- Dress with desired amount of salad dressing, toss and season with sea salt and freshly ground black pepper if needed.