Monday, June 18, 2012

Couscous Salad

Need a quick and easy lunch? Couscous is our favorite side dish that we usually eat with some variety of chicken. It is super easy to make: Boil water, put couscous in pan, stir, turn off heat, let sit for 5-8 minutes, and fluff with fork. That's it! You can find it in the rice section even though it is a pasta made from wheat. We buy a big container of RiceSelect Original Couscous and spice it up the way we (I) like it--usually boil it with a chicken bullion cube and once done add parmesan cheese, ranch powder, and garlic salt. Lots of parmesan....we go through it real fast. This is a light but filling meal that is great for summer time when you can get fresh ingredients to go in it. I need to go raid my parents garden soon for some fresh tomatoes! Here is how this recipe goes:

The amount of broth/water depends on how much couscous you want to make. It is a 1:1 ratio. Usually one cup of couscous is enough for hubby and me with a little left over. We will go with 2 cups for the recipe.

Place 2 cups chicken broth/ or water with a bullion cube on the stove and bring to a boil.

Once water is boiling add in your 2 cups of couscous, stir, cover, turn off heat, and let it sit for 5 minutes.

Once the 5 minutes is over get a fork and fluff up your couscous. It looks very dense but once you start fluffing you will be amazed how light and how much it bulk up. I also always add a little butter when fluffing up the couscous to keep it from getting too dry.

Cut up and add: 12 grape tomatoes, 2 green onion sliced, 1/2 cup feta cheese, 1/4 cup red onion minced, and 1/3 cup shredded parmesan cheese. Toss with a fork and Enjoy--see super easy

Now the fun comes in when you start adding and taking away ingredients to make it  the perfect meal for you. I like to add shrimp in my salad for a little protein. I have done many different varieties and loved most of them. There were a few that were placed on the do not repeat list!

Let me know if you try this and what your perfect recipe combo has in it.


No comments:

Post a Comment