Couscous salad

Couscous is the best bet for anyone with little time and even less cooking skills. All you need to do is to put the dry stuff into a bowl with a lid, soak in boilng water, cover, and wait for 10 minutes. It can be mixed with literally anything, it’s great to serve for guests, and also a perfect basis for any vegetarian meal. Oh, and it can easily be converted into the best office lunch, as it is enjoyable cold as well.

Ingredients:

  • ½ cup dry couscous
  • 1 cup boiling water
  • 1 big pinch of salt
  • half of a small butternut squash, cut into 1 cm cubes
  • 1 small zucchini, cut into 1 cm cubes (or use any other vegetable that you have on hand and can be baked, such as broccoli, asparagus, maybe even potatoes)
  • 5 cherry tomatoes, cut into small cubes
  • half of a red onion, finely chopped
  • a handful of pistachios, roughly chopped (optional)
  • a big handful of parsley (or coriander, mint, a mix of these, or whatever fresh herb you’d fancy)
  • 2 x 2-3 tablespoons olive oil
  • salt, freshly ground black pepper

 

Preheat oven to 200 C. Put the dry couscous into a bowl with a lid, add a bit of salt and add the boiling water. Cover, and leave it alone.

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Throw the diced vegetable onto a baking tray (baking parchment paper may come in handy), and mix with 2-3 spoons of olive oil and any dried spice you feel like (we used a „tabbouleh mix” this time). Mix well so that the oil covers the vegetables well, and bake in the oven for about 15-20 minutes, until small brown spots can be seen on the veggies.

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In the meantime, cut the tomatoes, onion, pistachios or other ingredients you are using.

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Next is to mix everything we have: fluff the couscous with a fork, add the hot vegetables, onion, tomato, pistachio, and the roughly chopped fresh herbs.

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Finally, add some salt, pepper, a bit of oil and mix well. Serve warm, reheated, or cold. 

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