Introduction
Couscous salad is a delightful and versatile dish that can be a refreshing addition to any meal. Packed with a variety of ingredients, it combines textures and flavors that satisfy both the palate and the eye. This recipe features a wonderful base of couscous, complemented by sweet fruits, crunchy seeds, and fresh herbs, topped off with a zesty dressing. Perfect for a light lunch or a side dish at gatherings, this couscous salad is sure to impress.
Detailed Ingredients with measures
For the Couscous Salad Base:
1 cup uncooked couscous
1/2 cup dried cherries
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/4 cups warm chicken or vegetable broth
Salt and pepper to taste
For the Toss-Ins:
1 can chickpeas, rinsed and drained
Kernels from 2 ears of fresh sweet corn
2 nectarines or peaches, diced
1 cucumber, diced
1 avocado, cut into chunks
1/4 red onion, finely diced
1/2 cup pepitas, sunflower seeds, or other crunchy seeds
2 cups arugula or spinach
Fresh herbs such as parsley, mint, or basil
Lemon juice, honey, and olive oil for dressing
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: Serves 4-6
This couscous salad is not only easy to make but is also a healthy option that brings a myriad of flavors together. With its chewy couscous base, sweet pops from the dried cherries, and the crunch of fresh vegetables and seeds, it’s a dish that everyone will love. Enjoy crafting this delicious salad for your next meal!
Detailed Directions and Instructions
Step 1: Prepare the Couscous
In a bowl, combine the uncooked couscous, dried cherries, ground cumin, ground coriander, salt, and pepper. Pour the warm chicken or vegetable broth over the mixture. Cover the bowl and let it stand for about 5 minutes to allow the couscous to cook and absorb the liquid. After 5 minutes, uncover and fluff the couscous with a fork, then allow it to cool completely.
Step 2: Add the Toss-Ins
Once the couscous has cooled, add the rinsed and drained chickpeas, kernels from the fresh sweet corn, diced nectarines or peaches, diced cucumber, avocado chunks, finely diced red onion, and pepitas or other crunchy seeds. Gently fold in the arugula or spinach and fresh herbs to incorporate all the ingredients together evenly.
Step 3: Dress the Salad
Drizzle the salad with lemon juice, honey, and olive oil to taste. Toss everything together carefully until all ingredients are well combined. Taste the salad and season with additional salt and pepper if desired.
Step 4: Serve or Store
The couscous salad can be served immediately for freshness or refrigerated until ready to serve. If storing, keep it in an airtight container to maintain its freshness.
Notes
Substitution Suggestions
Feel free to substitute dried cherries with other dried fruits like cranberries or raisins. You can also replace chickpeas with other beans or omit them if preferred.
Serving Suggestions
This salad can be served as a light lunch or dinner and pairs well with grilled meats or seafood. It’s also great for picnics or potlucks.
Storage Tips
Store leftover salad in the refrigerator for up to 3 days. The flavors may intensify over time, making it even more delicious on the second day.
Cook techniques
Preparing Couscous
To prepare couscous, combine it with dried fruits, spices, salt, and pepper in a bowl. Pour warm broth over the mixture, cover, and let it steam for about 5 minutes. This allows the couscous to absorb the liquid and flavors, making it fluffy.
Rinsing and Draining Chickpeas
Rinse canned chickpeas under cold water to remove excess sodium and any canning residue. Drain them well to ensure they mix well with other ingredients without adding extra moisture.
Cutting Fresh Produce
For even cooking and aesthetic presentation, uniformly dice nectarines, peaches, cucumber, and avocado. Additionally, finely dice the red onion to enhance flavor distribution in the salad.
Drizzling and Dressing
When dressing the salad, drizzle lemon juice, honey, and olive oil gradually. This method allows you to control the flavor balance and ensures even coating of the ingredients.
Tossing Ingredients
After adding the toss-ins to the couscous base, gently toss everything together. Use a folding motion to combine without crushing delicate ingredients, especially the avocado.
Refrigerating the Salad
If not served immediately, refrigerate the salad to allow flavors to meld. This can enhance the taste, but be mindful that fresh greens should be added just before serving to maintain their crispness.
FAQ
Can I use other grains instead of couscous?
Yes, you can substitute couscous with quinoa, bulgur, or couscous for a different texture and flavor.
How can I make this salad vegan?
Simply replace the chicken broth with vegetable broth, and you’ll have a delicious vegan couscous salad.
What other vegetables can I add?
Feel free to add other vegetables like bell peppers, cherry tomatoes, or zucchini based on your preference.
Can I prepare the salad ahead of time?
Yes, the salad can be prepared a few hours in advance. Store it in the refrigerator and add fresh greens shortly before serving.
What can I use instead of dried cherries?
You can substitute dried cherries with raisins, cranberries, or chopped dates for a different flavor profile in your salad.
Conclusion
This couscous salad is a delightful and nutritious dish that combines various textures and flavors, making it a perfect option for any meal. With the base of fluffy couscous enhanced by spices and complemented by fresh, vibrant ingredients, this salad is not only satisfying but also versatile. It can be enjoyed immediately or stored for later, allowing the flavors to meld even more.
More recipes suggestions and combination
Couscous with Roasted Vegetables
Combine roasted bell peppers, zucchini, and eggplant with the couscous base for a warm, hearty salad.
Greek-Inspired Couscous Salad
Add diced feta cheese, Kalamata olives, and cherry tomatoes, along with a sprinkle of oregano for a Mediterranean twist.
Autumn Harvest Couscous
Incorporate diced apples, roasted butternut squash, and walnuts for a seasonal flavor profile that highlights fall ingredients.
Spicy Couscous with Black Beans
Mix in black beans, diced jalapeños, and corn for a Southwest-inspired salad with a kick.
Couscous with Grilled Chicken
Top the salad with slices of grilled chicken breast for a protein-packed meal that’s great for lunch or dinner.
Fruity Couscous Salad
Experiment with different fruits like mango, pomegranate seeds, or blueberries to create a refreshing, summery dish.
Couscous with Citrus and Avocado
Add orange segments and grapefruit along with the avocado for a bright, zesty flavor combination that uplifts the dish.
