Mediterranean Couscous Salad
Oh my gosh, this couscous salad might be one of my favorite savory recipes I have posted to date! I am literally obsessed with this recipe and I know I am going to be making this very often in the near future. I love this recipe because it is so simple and definitely something I am going to be making when I am at college. This is also a dorm friendly meal because all you need is a stove top or a hot plate to make this.
I made a big batch of this as a part of my dinner one night, and then for the next few days I continued to add it to my salads and oh my goodness it was such a game changer. I loved adding this to my salad because it is already packed with veggies so I really just had to add this on top of a bed of lettuce and add some protein and I was good to go. I think one of my favorite salads from this week was lacinato kale (dinosaur kale) massaged with some vinegar, olive oil, avocado, salt and pepper topped with a big scoop of this couscous salad and some grilled shrimp. I was in love with that salad, so much so that I made pretty much the same exact variation almost every single day last week and didn’t get sick of it for one second.
You can use this couscous salad recipe as a side dish for dinner (maybe a mediterranean dinner- it would pair great with my falafel recipe that is on my sight!), or as a side dish at a BBQ, because this is best served cold. Also it is very different from other pasta salads, so it is a nice change. You could also make some grilled chicken or any other kind of protein and chop it up right into the couscous and you can make a whole meal out of it! You have the veggies, the carbs, and the protein so you are all set. However you decide to serve this I am sure it will be amazing. It is so simple to make and is really so delicious. I am already planning on going back to the store so I can fully stock up on Israeli pearl couscous. I got mine at Trader Joe’s, a whole box I believe was only $1.99 which is great because you only need a few veggies and some pantry staples. Add that to the list of reasons why you should make this recipe: it is extremely budget friendly as well.
- 1 box of Trader Joe’s Israeli Pearl couscous
- Half of a large red onion
- Half of a cucumber
- Big handful of sliced tomatoes (you can use any type of tomatoes you want, but I used grape tomatoes)
- Juice of 1 lemon
- Big splash of red wine vinegar (this is based on your preference- you can start with just a splash and add more later)
- Hefty sprinkle of salt and pepper
- Lighter sprinkle of thyme and oregano
- Cook the couscous based on package directions (first you are going to have to toast it and then boil it)
- While the couscous is cooking, chop up your tomatoes, cucumber, and red onion
- Once the couscous is done cooking, add it to a large mixing bowl
- Add the veggies to the bowl, along with the lemon juice, red wine vinegar, and the seasonings and stir