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.