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
The recipe for a quick and delicious Couscous and Herb Salad.
- 250 gms – 8.8 oz. couscous cooked per package directions and cooled
- 2 tbsp basil leaves chopped
- 3 tbsp parsely leaves chopped
- 2 to matoes seeded and chopped
- 2 or 3 spring onions chopped
- 3 tbsp lemon juice
- 1 tbsp honey
- 3 tbsp extra virgin olive oil
- Salt to taste
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.
Serve cold or at room temperature as a side or a main dish.