COUSCOUS AND HERB SALAD

Couscous and Herb Salad

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!

Couscous and Herb Salad

5.0 from 2 reviews
COUSCOUS AND HERB SALAD
 
Prep time
Total time
 
Author:
Recipe type: Side, Main
Cuisine: Mediterranean
Serves: 2 - 4
Ingredients
Couscous Salad
  • 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
Vinaigrette
  • 3 tbsp lemon juice
  • 1 tbsp honey
  • 3 tbsp extra virgin olive oil
  • Salt to taste
Instructions
  1. Prepare the couscous following the package instructions and keep it aside to cool down.
  2. Add the chopped herbs, tomatoes and spring onions and mix well.
  3. 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.
  4. Dress the couscous with the vinaigrette.
  5. Serve cold or at room temperature as a side or a main dish.

Couscous and Herb Salad

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3 Responses to COUSCOUS AND HERB SALAD

  1. DanielaC. says:

    Wow! Italian colors in a World Heritage-Dish! but … I love cous cous of every color, to tell the truth! Sun and warm are also stopping here in Italy (crazy crazy weather this year!) and we also hope to eat cold food…before the end of the summer 0_o Lol! Have a good day! Daniela

  2. I make this every week, but with Bulgur and not couscous and double the herbs. You should try it! it’s great.

  3. Pingback: Veggie and Pearl Couscous Herb Salad « Eliot's Eats

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