I'm using Israeli (also called pearl) couscous for this salad - it's my favorite type, and I find that it always cooks up well, while other types of couscous tend to be a bit more prone to getting soggy. I especially like Bob's Red Mill tri-color pearl couscous - so if you can find that go for it! :D
If you want to get really fancy with your couscous salad you can cook the couscous in a broth and saute the vegetables you're adding into it, but I like to keep it simple!
Couscous Salad recipe:
- 1 cup Israeli couscous
- 1 1/4 cups water
- 2 tablespoons olive oil
- 1/2 - 1 cups of vegetables of choice - I'm using red onions, green olives, kalamata olives and red pepper
- extra oil, vinegar, spices, citrus juice, etc - whatever you like!
I'm using green and kalamata olives in mine, so it's nice and acidic without the addition of vinegar or lemon juice. You might want to add a little if you're using all fresh veggies. You can also saute your vegetables before adding them, I just like the crunch that raw veggies give the salad. :)
- Heat the olive oil over medium heat until it's nice and hot.
- Add in the dry couscous and cook while stirring until it's starting to brown slightly and smell nutty. This will only take a few minutes.
- Add in the water and bring to a boil.
- Turn the heat down to a simmer, cover the pot and cook for ten minutes, undisturbed.
- After ten minutes, the couscous should have soaked up all the liquid, if not, continue to simmer covered until the liquid is gone.
- Remove from the heat and mix in your vegetables!
- At this point, season it however you like - I like to used salt, pepper and oregano for the mix of veggies I always use.
- Enjoy! It's great hot or cold, and good for quite a few days after you make it.
Thanks to audreyobscura for being my photographer! ^_^