Summer Couscous Salad

 

couscoussaladI love it when I find new salads or new summer side dishes besides the typical potato salad. This summer cous cous salad can be made in advance and sit in the fridge for the day or eaten right away. Filled with fresh grape tomatoes, red bell pepper, cucumber, parsley, and mint.

Fresh is best in the summer. That’s why I love to make cold salads that are perfect for a warm day. This heat in NY is really killing me. I don’t even want to turn on the oven because it heats up our whole apartment. The only cooking in this recipe is making the pearl couscous on the stove. I can deal with that for all the flavor that this salad has.

If your garden or farmers market is filled with local vegetables this is a great recipe to use for fresh farm stand ingredients. My vegetable garden is still growing and not quite ready to pick. But when it is I will defintiely make this again.

choppedvegetablesThis is a perfect thing to bring to an outside summer BBQ, serve your family, and girlfriends, even boyfriend approved. Plus the box of pearl couscous makes a lot, so perfect leftovers.

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The Recipe:

Serves 6

You will need:

  • 1 box of pearl couscous or whatever couscous you like
  • half a cucumber peeled , seeded, and chopped small
  • 1 pint of grape or cherry tomatoes halved
  • half a red pepper chopped small
  • about 1/2 cup of olive oil
  • juice of a lemon
  • chopped parley
  • chopped mint
  • salt and pepper

Here’s what you need to do:

  1. Start by preparing israli or pearl couscous by preparing according to directions. Watch as it comes close to end to make sure it does not get over cooked. Strain and rinse it with cold water until the couscous becomes room tempeture. May need to use mesh strainer.
  2. Perpare your vegetables: peel and seed half of the cucumber then chop small, chop half of the red bell pepper, and halve the tomatoes.
    choppedvegetables
  3. Make the dressing to go on the salad by pouring 1/2 cup of olive into a bowl with the juice of a lemon, salt, and pepper. Whisk together
  4. Combine chopped vegetables with vinaigrette in a big mixing bowl and add the room temperature couscous.
  5. Stir. Fold in the fresh parsley and mint. If preparing a head of time mix in the herbs right before serving so they stay fresh.

Enjoy on a warm day as a side dish at a BBQ or for lunch the next day.

This recipe was inspired from Bon Appetit.

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