Couscous Salad 1
Submitted by lnurse
Moroccan-spiced couscous salad with chickpeas, currants, Granny Smith apple, and crunchy vegetables in a lemon dressing. A low-fat make-ahead salad that keeps for up to 3 days.
YIELD
2 servingsPREP
25 minCOOK
10 minREADY
3 hrsThis couscous salad gets its warm, aromatic flavor from cooking the grains in stock spiked with cinnamon, ginger, cumin, and turmeric. Those spices infuse the couscous as it absorbs the liquid, so every grain carries the flavor instead of just sitting on top.
Once the couscous cools, break up any clumps with your fingers before adding the vegetables. You want individual grains, not sticky clumps. Diced carrots, red bell pepper, cucumber, red onion, and Granny Smith apple go in along with currants and chickpeas for protein.
The lemon juice dressing is intentionally simple. It lets the spiced couscous and crunchy vegetables shine. This salad actually improves over a day or two in the fridge as the flavors meld, making it a solid meal-prep option.
Kitchen Tips
- Cut all vegetables to the same quarter-inch dice. Uniform pieces mix evenly and give you a balanced bite every time.
- Let the couscous cool completely before adding the dressing. Warm couscous absorbs the lemon juice too fast and turns mushy.
- Taste and re-season before serving. Cold food needs more salt and acid than warm food, so add a squeeze of lemon and a pinch of salt right before plating.
Variations
- Add crumbled feta cheese for a salty, creamy contrast.
- Swap currants for dried cranberries for a tarter, more colorful pop.
- Stir in fresh mint and cilantro before serving for a brighter, more herbaceous salad.
Ingredients
Directions
In a heavy medium saucepan, whisk together the stock, cinnamon, ginger, cumin, and turmeric.
Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
Cover the pot tightly, remove from the heat and let stand for 15 minutes.
Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
Then fluff again, rubbing with your fingers to break up any lumps.
Add the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss.
In a small jar with a lid, shake the remaining ½ tablespoon olive oil with the lemon juice, salt and pepper until well mixed.
Pour over the salad and toss well.
Cover and refrigerate for several hours or up to 3 days.
Season with additional salt, pepper and lemon juice to taste before serving
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