Vibrant Couscous Salad
Bright & Delicious
10minutes/10 portions
If you peek inside my pantry, you'll always find a box of couscous. It’s the simplest meal to start while you’re doing something else. I cook the entire box at once: pour the couscous into a ceramic dish, boil water on the stove, then pour the hot water over the couscous. Cover with a lid or a paper towel and let it sit. Once cooled, fluff with a fork and mix in your favorite ingredients. The recipe below is my go-to side dish for chicken, grilled meat, or even on its own. Feel free to get creative by adding your choice of fresh garden herbs and salty cheese.
Ingredients
A box of couscous
2 tsp of dried oregano
1 tbsp of Dijon mustard
1/3 of avocado oil, you can substitute for vegetable oil
1 tbsp of fresh parsley, chopped
1 tbsp of maple syrup
1 cup of crumbled goat cheese, added at the end
1/2 of a limon, freshly juiced
pinch of salt & pepper
Steps
Pour the couscous into a ceramic dish, large enough to hold all the ingredients.
On the stove top, bring water to a boil, then pour the precise measured amount of boiled water over the couscous (follow the measurements on the box of couscous). Cover immediately and let it steam until fully absorbed.
While you wait, grab a mug & start making your sauce by incorporating the Dijon Mustard, avocado oil, maple syrup, limon juice, dried oregano & chopped parsley.
After 10 minutes, fluff the couscous with a fork.
Once the couscous has cooled off, add your sauce and give it a good stir.
Add the goat cheese, folding it in gently to maintain the dish’s texture and prevent sogginess. Finish by sprinkling additional crumbled goat cheese and fresh parsley on top for a vibrant, flavorful presentation.
You can substitute the parsley with basil and also add fresh mint to enhance the flavors. You can keep this couscous salad in your refrigerator 3 to 5 days. Do not freeze this recipe.
