Ready in a flash, this crispy and colorful summer couscous salad is a great healthy alternative to other carbs.
Easy to prepare, inexpensive and it provides a long list of nutrients, especially if loaded with plenty of veggies.
Plus, this low cost and last minute meal tastes one million times better than a microwave ready dish!
The average cooking time for couscous is about 5 minutes, as easy as making a cup of tea.
And in the meanwhile, in those 5 minutes, you can chop cherry tomatoes, cucumber, pepper or whatever you like.
Assemble, season, toss and enjoy it.
What you need for this recipe:
- Tomatoes, cucumber, pepper
- Garbanzo beans or other beans
- Parsley or other herbs
- Lemon juice and olive oil
- Salt and pepper
Needless to say, couscous is an essential store cupboard staple.
A blank canvas for fresh or cooked vegetables, it’s so easy to customize with your favourite add-in as well as your whatever leftovers veggies.
This summer couscous salad is also versatile, a perfect make-ahead dish for your gathering as well as a packed lunch or picnic.
SUMMER COUSCOUS SALAD
- 1 1/2 cup (8oz) whole wheat or white couscous, uncooked (230 grams)
- 1 can (15oz) garbanzo beans, rinsed and drained (400 grams)
- 1 cup cherry tomatoes, halved*
- 1 cucumber, deseeded and chopped
- 1 small red pepper, deseeded (optional)
- 2 lemon, juice
- 1 handfull parsley, chopped (or any other herbs)
- 2 Tbsp extra virgin olive oil, or more to taste
- salt and pepper to taste
- Tip couscous into a large heatproof salad bowl (metal or glass container).
- Pour over boiling water or vegetable stock (usually the same weight as couscous, or follow package directions).Cover and leave for about 5 minutes, until fluffy and all the liquid has been absorbed. Check it and if it's not done yet, keep it covered for a further 5 minutes.
- Uncover and run a fork through the couscous to fluff it up and separate the grains, then add the chickpeas, tomatoes, pepper, cucumber, parsley and lemon juice.
- Stir well, then season to taste with extra virgin olive oil, salt and black pepper. Serve at room temperature or cold.
- It keeps well in the fridge up to 2 days in an airtight container, but check again the seasoning before serving.
- *if you use larger tomatoes (eg. Roma tomatoes), just make sure to remove seeds and excess liquid, otherwise, they will seep water as the couscous is stored.