Couscous is one of my favourite side dishes. I love the fact that it is so versatile and that it can be easily turned into a light and healthy main dish for a weekday lunch. I usually make couscous to go with my Lemon Chicken Tajine with Olives or my LambTajine with Quinces and I sometimes have left overs to turn into a delicious salad for the next day’s lunch. This quick recipe came about just like that… I opened my fridge and paired a few ingredients that I thought would work well together. It is similar to a tabbouleh, but with much less parsley and with couscous instead of bulgur. Easy, delicious and refreshing. I also love the sweet and tangy vinaigrette that goes with it: I always add a little honey to my couscous salads and I thoroughly enjoy it! If you try it, let me know what you think!
- 250 gms – 8.8 oz. couscous, cooked per package directions and cooled
- 2 tbsp basil leaves, chopped
- 3 tbsp parsely leaves, chopped
- 2 tomatoes, seeded and chopped
- 2 or 3 spring onions, chopped
- Prepare the couscous following the package instructions and keep it aside to cool down.
- Add the chopped herbs, tomatoes and spring onions and mix well.
- To prepare the vinaigrette, put the honey, extra virgin olive oil, lemon juice and salt in a small mason jar. Close the mason jar tightly with the lid and shake until well combined.
- Dress the couscous with the vinaigrette.
- Serve cold or at room temperature as a side or a main dish.