Friday, November 9, 2007

Simple Couscous Salad

I made this salad for lunch a couple of days ago. It was simple, fresh, and healthy. It's not fancy, but it really hit the spot. I could also see this making a really good appetizer in those endive leaf "boats".

Mediterranean Couscous Salad (serves 2)

1 cup couscous
1 1/2 cups vegetable broth
1 cucumber, sliced
2 tomatoes, diced
1/3 cup kalamata olives, pitted and halved
4 green onions, trimmed and thinly sliced
2 roasted red peppers, sliced
1 spicy chili, sliced (optional)
1/2 cup "protein" (e.g. leftover marinated tofu), if desired
sea salt and pepper
lemon juice
olive oil

Bring the vegetable broth to a boil. Add the couscous, cover, and turn the heat down to low. Simmer for 2 minutes. Remove from heat and let the pot sit, covered, for 5 minutes. Uncover, fluff the couscous with a fork, turn into a bowl and let cool.

Meanwhile, prepare the vegetables-- trim them and slice them into bite sized pieces. When the couscous has cooled, add the vegetables and salt and pepper to taste (start with 1/2 tsp salt). Juice lemons into the salad and add some olive oil to form a dressing. I'm sorry I can't be more specific, but it really depends on how juicy and sour your lemons are. I would say you could start with the juice of 1 1/2 lemons and 1 tbsp of olive oil, and adjust to your personal taste from there.



Monika K said...

It seems to me that our tastes are pretty similar...all your food (I was a bit behind in your posts) looks creative and dee-lish!

P.S. As a family of six, we were rarely invited over to people's houses. When the invitations did come, we almost always ate some sort of "crowd pleaser" meal (spaghetti, lasagna or tacos). Can't really complain, though - I turned out ok. (-:

textual bulldog said...

mmm, this salad sounds fantastic!

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