Meatless Monday - Tricolor Couscous Salad
Couscous is pretty awesome. I have a friend that calls it baby pasta because it's so small and cute. You cook it similar to the way you cook rice so that's pretty easy. I found this tri-colored couscous at my local farmer's market so I thought I'd try it for this recipe. If you can't find tri-colored just use whatever you've got. I'm sure it'll be delicious, just a little less festive looking. Most colored pasta gets it's coloring from things like beet juice and spinach but I've never noticed much difference in flavor.
This is a filling salad because of the couscous. It would make a great dinner or lunch in a smaller portion (make enough for leftovers). It can be made ahead of time, which is something I like if we're expecting company, but I wouldn't make it more than a day ahead and don't put in the herbs until just a little before serving. Of course it's also really quick and easy to make so it's no hassle on a week night or for company. I think the next time I make this I'll try adding some pine nuts.
Ingredients
1 1/2 cups tri-color couscous
1 small shallot, finely chopped
1/2 cup extra-virgin olive oil
juice from 1/2 fresh lemon
1 cucumber, finely chopped
3 cups diced fresh tomatoes
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1/2 cup feta cheese, crumbled
Kosher salt, freshly ground pepper
Cook couscous according to package directions; drain. Rinse with cold water to prevent sticking then drain well. Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, mint and feta. Season with salt, pepper, and more lemon juice, to taste, toss to combine.
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This is a filling salad because of the couscous. It would make a great dinner or lunch in a smaller portion (make enough for leftovers). It can be made ahead of time, which is something I like if we're expecting company, but I wouldn't make it more than a day ahead and don't put in the herbs until just a little before serving. Of course it's also really quick and easy to make so it's no hassle on a week night or for company. I think the next time I make this I'll try adding some pine nuts.
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| Tricolor Couscous Tabbouleh |
Cook couscous according to package directions; drain. Rinse with cold water to prevent sticking then drain well. Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, mint and feta. Season with salt, pepper, and more lemon juice, to taste, toss to combine.
Check out the gallery page - Future Relics Gallery by Lori Buff
Every time we get together with my husband's family we have to bring our own food, because they are all big meat eaters and we are not. I always make couscous, similar recipe. It travels well and keeps for the three hour road trip. We used to get hassled about bringing our own non meat food, now they ask if I am bringing the fruit and couscous, haha!
ReplyDeleteHi Tracey,
DeleteI'll bet you're making larger and larger dishes to bring for visits also.
Sounds delicious! reminds me of tabbouleh, only couscous instead of bulgar wheat.
ReplyDeleteYou're right Michèle, it is similar, like tabbouleh meets pasta salad.
Deletejust has SUMMER written all over it :)
ReplyDeleteI've never heard of tri color couscous, will have to look for it; the salad looks delicious
ReplyDelete