Healthy, tasty, & it keeps well in the fridge.
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Step 1: Chop the "wet" Veggies
The trick to getting a salad that isn't soggy is to chop & salt your water dense veggies & let them sit for a few hours to draw out the moisture. Scoop the seeds out of your cucumber before you slice it.
Step 2: Make the Cous Cous
Boil water or broth & add any spices that excite you. I used curry powder, cumin, & red chili. At the boil, add the cous cous, stir so that there aren't any dry pockets, cover & let stand. Let it stand off the burner for 5 minutes & then fluff with a fork.
Step 3: Chop the "dry" Veggies
I'm using celery & radishes, but you can throw in anything that makes you happy.
Step 4: Chop & Juice the Aromatics
Lemon, olives, & parsley.
Step 5: A Personal Favorite...Roasted Anaheim Pepper
Broil for a few minutes, chop, toss it in the pot.
Step 6: Finish With a Little Olive Oil & More Spices
Stir it all up, add a splash of oil, pepper, curry, turmeric, garlic. Let is sit & talk to itself in the fridge for a few hours before serving.