Cooking Time: 30 minutes
Warmer weather is upon us and so that means salad season, but no ordinary boring salad. I love to make my salads bold, full of flavour and the stand out of the show served with something else I equally love (like my harissa salmon one tray bake). Cous cous salad is definitely something I love making the additional veggies to this salad is endless. Here is how I made mine that day, even though the recipe varies time to time depending on what I have at hand on the day.
Cous Cous Salad:
1 cup of fine cous cous
1 cup boiling water
1 tablespoon olive oil
200 grams cherry tomatoes, cut in half
1/2 cup sliced cucumber
1/2 cup finely chopped red capsicum
1/2 cup grated carrot
1/2 cup finely sliced celery
1/2 cup finely diced spring onions
1/2 cup sliced green olives
1/4 cup sliced radish
1/4 cup currents
2 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses
1 tablespoon balsamic vinegar
1 clove of garlic, crushed
Juice of 1/2 lemon
1 teaspoon salt
- In a large salad bowl, add the cous cous, olive oil and boiling water. Cover the bowl and allow to sit while you chop all your vegetables. Cous Cous needs to sit for at least 5 minutes before fluffing.
- After you have prepped all your veggies, uncover the bowl and fluff the cous cous using a fork breaking up any lumps.
- Add in all the veggies and combine.
- To make the dressing, simply add all the ingredients in a small jar and shake well. Pour over the salad and toss until salad is evenly coated with the dressing.
- This salad pairs amazingly with my One Tray Harissa Salmon & Broccolini Bake
- Keep covered in an airtight container in the fridge for 3-4 days. Not that it will last that long.
- Adding roast veggies such as sweet potato and pumpkin is a great addition to this recipe.
- Jarred antipasto such as roast peppers and artichoke hearts are equally a delicious addition.
- Serve with grilled chicken, roast lamb/pork, or fish.