Couscous Summer Salad

"Vegan-Friendly Salad Recipe"

Couscous is one of the famous dish served in middle eastern cuisine. Since I have been enjoying the summers with some summer salads I have come up with a new recipe using couscous.

If you do not know what Couscous is then, it is crushed durum wheat semolina, an ingredient that adds grace to any dish. Couscous is generally served with vegetables or with some meat stew ( chicken, mutton & beef) on top. It is such a versatile ingredient that can make mouthwatering dishes in no time.

Well, there are many variations in modern days cooking and people have come up with their own version of dishes.

So, here is my version of Couscous summer salad. This is a cold salad which can also be served as a side to your main dishes, but I prefer having it all by itself, since its very filling.

All you need to have are a few veggies in hand and a cup of couscous. It is a quick dish prepared in less than 15 mins. Especially it's great to have it on your busy days when you have no time left to prepare the dinner or if your running late to the work in the morning. Couscous Summer Salad makes a great dish for lunch and all you need to know is, oh yes! it is also vegan friendly. And also makes a great meal prep.

Ingredients

1 cup couscous

1 small cucumber chopped

½ onion chopped

1 cup boiled corn kernels

½ cup white beans

Pinch of Salt

¼ tsp. black pepper

Olive oil

Dried Rosemary

How to cook Couscous?

Boil 1 & ½ cup of water in a pot add a cup of couscous give it a quick stir, put off the flame and cover the pot with the lid, let the couscous in the pot rest for few minutes. After 5 minutes open the lid, now using a fork fluff up the couscous.

Isn't it quick to cook couscous?

Preparation

A cup of couscous makes 3 servings so it is sufficient for 2 - 3 people and if you have the leftover couscous don't worry just put it in an airtight container and refrigerate, it stays good for 3-4 days.

Next, keep all your ingredients ready. Take a bowl add few spoons of couscous and drizzle some olive oil to make it fluffier and also make sure there are no lumps formed. I prefer adding olive oil while I fluff the Couscous once its done and some more at the add for dressing the salad.

Yeah! it's my personal preference but you can skip adding oil in the beginning.

Now toss in the chopped cucumber, corn kernels, chopped onion, and white beans and mix it, then add salt and pepper and give it a good mix and it's ready.

And yes! It just slipped off my mind, I did sprinkle some dried rosemary to have that minty and peppery flavor, and that little sprinkle of dried rosemary takes this salad on top.