I recently had a delicious couscous salad and just had to search for similar recipes. Couscous, pronounced ko͞os ko͞os, is coarsely ground pasta made from semolina — a type of wheat. It’s a staple dish of the Maghreb in North Africa and is typically served with meat, veggies or fruit.
I chose this recipe from The Food Network because I love tomatoes, and the refreshing taste of mint adds a unique twist. So, if you’re looking for something to excite your tastebuds, this recipe is for you! I challenge you to add your own unique flavor and try this dish for a Meatless Monday lunch or dinner. Tweet us your pics by using the hashtag #MeatlessWithNUBIA.
3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
1/2 cup torn mint leaves, stems
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional
Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps.
Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.