Crunchy Couscous Salad

2014-12-04
  • Yield : 4-6
  • Servings : 4-6
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m

Crunchy Couscous Salad

A satisfying crunchy couscous salad that is healthy and really easy to make. You have the freedom to choose fruits and vegetables that are easily available to build a combination of sweet and sour flavors with soft and crunchy texture.

Method

Step 1

Cook the Couscous as per instructions on the box. The fine grained Couscous generally required .8 quantity for 1 cup of Couscous. I like to use stock to cook the Couscous in as it gives it more flavour. Cook the Couscous Al dente. leave aside to cool.

Step 2

Finely chop all the salad, veg and fruit so that it just slightly larger in size that the couscous grains. Mix into cooled Couscous with chopped herbs. Add the oil, lemon juice and season to taste. Mix well and leave it to cool for at least 30 minutes before serving.

My Notes

1.You can use white wine vinegar instead of lemon.
2. You may want to cook the carrots al dente after chopping them.
3. The original recipe recommends half a Avocade de-stoned and peeled.  Use it if it is easily available. Adds a creamier texture to the salad.
4.You can also use pomegranate as a substitute fruit.
5. Bulgar wheat or Dalia can also be used instead of Couscous.

Leave a Reply