Vegetable Couscous Salad

Vegetable Couscous Salad

Vegetable Couscous Salad

With spinach, almonds, onions, Italian parsley, green peppers, lemon, basil oil
Couscous is light and versatile grain used mostly in Moroccan, Algerian, and Tunisian cooking. In fact, it’s the national dish of Morocco. It’s also very affordable. My mom served this a lot when I was young with cow tongue, (I know, gross right),or lamb shanks as we were on a serious budget. If you’re a college student, make this instead of packaged ramen; much healthier and keeps you full longer.
Serves 4-6
Print Recipe Pin Recipe

Ingredients
  

  • 1 cup dry couscous
  • 1 cup warm water
  • 1/4 cup basil oil, plus 1 tsp
  • 2 Tbsp fresh lemon juice
  • 1 1/2 cups finely chopped Italian parsley
  • 1 1/2 cups chopped spinach
  • 1/3 cup diced red onion
  • 1/3 cup finely chopped green peppers
  • 1/3 cup toasted sliced almonds
  • Pink salt and black pepper, to taste

Instructions
 

  • Bring water to a boil in a medium saucepan. Right when it reaches a boil remove from heat and right away stir in couscous and salt and cover with plastic wrap tightly, piercing a small hole in the middle of it to release some steam. Let rest 5 minutes. Drizzle in the 1 teaspoon olive oil, fluff with a fork and place in a salad bowl. While the couscous is still warm, add your vegetables, basil oil, lemon juice, pink salt and black pepper, to taste. Add pine nuts and/or feta cheese, if desired.