garden couscous salad
My husband introduced me to this family favorite. Honestly, I had never tried couscous before this. I can’t believe how versatile it is and simple, of course! This dish is perfect for company, camping, weekday lunches, etc. Try it out. Add other elements if you want. Take out what you don’t like. Eat it for lunch!
Blue Ribbon Recipe
This garden couscous salad can be served as a main dish or side dish. It's filled with fresh vegetables and garbanzo beans and tossed with couscous. If you're unfamiliar with couscous, it's a pasta ground from semolina that originated in North Africa. On its own, it's flavorless, but when mixed with other ingredients, it takes on those flavors. The vinaigrette adds the right amount of savory flavor and brightens up the fresh veggies. Everything is tossed with Feta cheese that balances out the textures in the dish. Light and fresh, this is a delicious spring or summer salad.
Ingredients
- COUSCOUS
- 1 cup couscous
- 1 cup watre
- 1 tablespoon butter
- SALAD INGREDIENTS
- 1 bunch green onions, chopped
- 2 medium tomatoes, seeded and finely chopped
- 1 medium cucumber seeded, finely chopped
- 1 can garbanzo beans, drained and rinsed (15.5 oz)
- 1 cup Feta cheese crumbles
- DRESSING
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minecd
- 1 tablespoon Dijon mustard
- 1 teaspoon cumin
- 1 teaspoon pepper
- 1 teaspoon salt
How To Make garden couscous salad
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Step 1To make the couscous, bring 1 c of water to a boil. Add 1 Tbsp butter and 1 c of couscous. -
Step 2Stir, cover, remove from heat, and allow to stand for 5 minutes.
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Step 3Stir to fluff.
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Step 4Mix all salad ingredients in a bowl with the couscous.
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Step 5In a separate bowl, combine dressing ingredients.
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Step 6Pour salad dressing over couscous.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
