Couscous Salad

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About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

Intro: Couscous Salad

Couscous salad is one of my go-to sides. It takes about 20 minutes including prep and all! You can also mix up the vegetables and seasonings so it will go nicely with whatever else you've made for dinner.

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. :)


Directions:

  1. Heat the olive oil over medium heat until it's nice and hot.
  2. 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.
  3. Add in the water and bring to a boil.
  4. Turn the heat down to a simmer, cover the pot and cook for ten minutes, undisturbed.
  5. After ten minutes, the couscous should have soaked up all the liquid, if not, continue to simmer covered until the liquid is gone.
  6. Remove from the heat and mix in your vegetables!
  7. At this point, season it however you like - I like to used salt, pepper and oregano for the mix of veggies I always use.
  8. 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! ^_^

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    14 Discussions

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    kgentine

    5 years ago

    Yum! Made for a great lunch. Thanks for sharing!

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    shabinda

    5 years ago on Introduction

    Thanks for the recipe. Just wondering why it's called "Israeli couscous" despite of the fact that it's a 100% not Israeli.. it's Palestinian couscous

    1 reply
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    AndyGadget

    5 years ago on Introduction

     
    Strange coincidence; I'd never heard of Israeli couscous before and never seen it in the shops, but today I was looking for Bulgar wheat and this was right next to it.
    Looks like I'll be trying this recipe ;)

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    HollyMann

    5 years ago on Introduction

    This looks amazing. You are also a great photographer - every picture is so enticing! I want to make this sometime!

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    MikeyWalnuts

    5 years ago on Introduction

    So I got around to making this tonight and it was absolutely delicious! Thanks for the íble!

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    sunshiine

    5 years ago on Introduction

    Oh my goodness this looks so delicious! To find the ingredients here might be a challenge but I will start looking! Thanks so much for all your recipes. I am making an instructable recipe book one of these days so I have all of these recipes in a book I can drool over away from the PC. Keep on shining!
    sunshiine