Summer Couscous Salad Recipe - Cooking Index
Summer Couscous Salad Recipe - Cooking Index
| 2 cups | 474ml | Instant couscous |
| 1 cup | 237ml | Boiling water |
| 4 tablespoons | 60ml | Olive oil |
| 4 cups | 584g / 20oz | Young zucchini - diced |
| 10 | Red or yellow cherry tomatoes - halved (optional) | |
| 4 tablespoons | 60ml | Fresh mint leaves - minced |
| 4 tablespoons | 60ml | Italian flat-leaf parsley - minced |
| 1/3 cup | 78ml | Fresh lemon juice |
| Salt and pepper to taste | ||
| Chives (optional) |
Put the couscous in a heat-proof bowl and pour the boiling water over it. Stir it gently with a fork. Cover and let stand for 15 minutes. Add 2 tablespoons of the olive oil, stir to separate the grains, then recover and refrigerate. Stir from time to time until the couscous is cool, about 40 minutes.
Meanwhile, in a separate bowl, combine the diced zucchini, cherry tomatoes, mint, parsley, lemon juice, and remaining olive oil.
Fold this mixture into the cooled couscous and chill at least 30 minutes before serving. Check the seasoning for salt and pepper and additional herbs (invite your kids to give it a taste-test).
You can add chives if you have them and sprinkle the salad with chive blossoms.
Add 1/2 cup of currants or raisins to the salad while the couscous is still warm, if you like a sweeter taste.
Source:
Cooking Light, May/June 1993, page 86
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