Couscous is a coarsely ground pasta, a form of semolina made from durum wheat or buckwheat and has been a popular grain product in Arabic nations and in North Africa for ages and now is equally as popular around the world. There are so many wonderful and flavorful dishes you can make using couscous as your base ingredient and then adding vegetables, herbs, fruits, spices and meats to it. It can be served hot or cold and any time of day. Couscous looks a lot like rice but it is not the same grain, it is wheat and it can be used as a substitute in many rice dishes.
Couscous is fun to use and get creative with in the kitchen. It was only a few short years ago that I actually became acquainted with couscous and since then I have used it fairly regularly to make some really flavorful meals that I have really enjoyed. One of my own favorite creations is my Chilled Couscous with Lemon and Tomato salad served on a bed of salad greens. Here is how to make it…
You will need 2 cups of cooked, drained and cooled couscous to start with.
While your couscous is cooking
Combine in a med. mixing bowl and toss together
2 medium firm red tomatoes diced
1/2 cup chopped spinach leaves (chop it fairly small)
1/4 cup chopped walnut pieces chopped medium fine
1 clove garlic minced
2 green onions sliced thin (use the white and about 3 inches of the green)
2 – 3 red radishes chopped fine
2 Tbsp. chopped ripe black olives
1 small cucumber seeded and coarsely chopped (If young and fresh no need to peel)
Cover and chill in refrigerator while you are preparing your couscous
In a small bowl combine
3 Tbsp. light olive oil
The juice of 1 lemon
1 tsp. lemon zest
1 tsp. Dijon mustard
1/2 tsp. dried oregano
1/2 tsp. fine sea salt
1/4 tsp. cumin
1/4 tsp. fresh ground black pepper
Whisk to blend
As soon as your couscous is cooked and well drained place in a mixing bowl and add your lemon mixture. Toss well to coat. Cool seasoned couscous to room temperature. Add your vegetable mixture and toss to combine. Cover and chill
30 minutes to blend flavors before serving.
Serve on a bed of arugula leaves with a tomato slice and twist of lemon for garnish.
