Couscous is such a versatile, simple to prepare ingredient, it’s a wonder we don’t use it more in our cooking. It’s a grain that works perfectly in salads like this one, amped up with bold, punchy flavours such as black olive, cilantro and chili peppers. Wonderful alongside grilled chicken or fish, this power salad tastes even better the next day — making the leftovers an ideal lunch to pack and go the next day.
Spring Couscous Salad
Serves: four
Time: 15 minutes
Ingredients:
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1 cup dried couscous 1 ½ cups boiling water 1 tablespoon good quality extra virgin olive oil ¼ cup neutral-tasting oil 1 ½ tablespoons white vinegar ⅛ teaspoon sea salt (plus more for seasoning) ⅛ teaspoon ground black pepper ⅛ teaspoon chili flakes ½ cup radishes, thinly sliced |
1 cup small tomatoes, halved ½ cup cucumber, seeded and diced ½ cup bell pepper, seeded and sliced ½ cup red onion, thinly sliced ¼ cup black olives, halved 2 birdseye chili peppers, seeded and thinly sliced 1 lime, zest and juice fresh cilantro (including stems), finely chopped ⅓ cup fresh mint leaves |
Method:
Bring your kettle to a boil. In a small pot with a lid, add boiling water to the dried couscous and cover for about four minutes. Once the couscous has cooked through, drizzle it with some good quality extra virgin olive oil and a good pinch of salt, then fluff it with the tines of a fork. Set aside to cool while you prepare the vinaigrette.
In a small mason jar, combine a neutral-tasting oil (we prefer grapeseed or sunflower) with vinegar, sea salt, black pepper and chili flakes. Seal jar tightly with a lid, and give it a vigorous shake to emulsify completely.
In a large bowl, combine cooked couscous with tomatoes, radishes, cucumber, bell peppers, red onion, olives and chili peppers. Add the zest and juice of a lime, fresh cilantro and mint. Drizzle with vinaigrette, and toss everything together until well combined. Serve immediately, or keep in the refrigerator and enjoy chilled.
Tip: This salad actually gets more flavourful the longer it sits, making it a wonderful make-ahead weeknight meal. Try packing the leftovers for a delicious lunch the next day!
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
