Best Vegetable Couscous Salad
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.
1 cup dry couscous
1 1/3 cups boiling water
2 tablespoons olive oil
1 Tbsp basil oil
2 Tbsp fresh lemon juice
1 cup finely chopped Italian parsley
1 cup chopped spinach
1/4 cup diced red onion
1/4 cup finely chopped green peppers
1/3 cup toasted sliced almonds
Pink salt and black pepper, to taste
Place dry couscous in a bowl. Bring water to a boil in a medium saucepan. Right when it reaches a boil remove from heat and pour over the couscous, stirring for a second. Add salt and olive oil and cover with plastic wrap tightly, piercing a small hole in the middle of it to release some steam. Let rest 5-7 minutes. 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. Top with pine nuts and/or feta cheese, if desired.