Mediterranean Couscous Salad

Mediterranean Couscous Salad





Mediterranean couscous salad is an easy, flavorful side dish that can be on your dinner table in less than a half an hour.  Couscous, like rice, is a perfect canvas for flavor.   This Mediterranean couscous salad can be served hot as a base to soak up the sauce in stews and braises.  Or, you can serve it cold as a light side dish.

Notes

Couscous is a staple of North African cuisine.  It is a great alternative to rice when you want something to soak up some sauce, but want something a little different.  My favorite thing about couscous is that it is a sponge for flavor.  This Mediterranean Couscous Salad adds sweetness from the Craisins, saltiness from the olives, and acid from the tomatoes.  The almonds add some texture, while the cucumbers and mint provide freshness.  This salad is the perfect side for my lamb kabobs.



Ingredients

2 Cups of couscous

2 Cups of chicken stock

3 Tbs butter

1/2 of a red onion

1/2 Cup cherry tomatoes, quartered

1/2 Cup pitted Kalamata olives, cut in half

1/2 Cup Craisins

1/2 Cup roasted, unsalted almonds chopped

1 cucumber, peeled, seeded, and diced

1/2 Cup mint leaves, cut into a chiffonade.

1/2 Cup of feta cheese (optional)

The zest and juice from one lemon

Salt and pepper to taste



Directions

  1. Melt the butter in a medium saucepan over medium-high heat.  Add the onion and saute until softened.  Once soft, add the couscous and toast in the butter until the grains are slightly browned.  Add the chicken broth and bring to a boil.
  2. Once the stock is boiling, cover and remove from the heat.  Let the couscous stand for 8 minutes without removing the lid.
  3. Uncover the couscous and fluff the grains with a fork.  Add the tomatoes, olives, almonds, craisins, cucumbers, mint, and lemon.  Stir to combine all of the ingredients evenly.
  4. Serve hot or at room temperature.

 

5 Replies to “Mediterranean Couscous Salad”

  1. Hmm couscous! I love it though I don’t make it that much. I’m not a meat-eater so I would use vegetable stock in place of the chicken but I don’t think the flavor profile will change too much. At least it doesn’t. Thanks for sharing this recipe. I’ll be trying it very soon!

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