Don't feel like peeling the spuds or steaming rice on a warm day? Try my cool couscous salad, which is ready to serve in a matter of minutes. It's a great make-ahead cold side salad that travels well from your kitchen to your tailgate.
Couscous is a staple side dish of North Africa, Sicily, and the Middle East. It is made from semolina or granules of durum wheat. A healthy side dish contains a 1 % low fat-to-calorie ratio of 3.6 grams of protein for every 100 grams. My flavorful Couscous and Tomato Salad tastes so good. Who will remember the dish is healthy?
Couscous is a quick, healthy dish that becomes fluffy when cooked and has a slightly chewy—firm texture. Traditionally, it was hand-rolled, but today, it's made by machine: The coarsely ground durum wheat (semolina) is moistened and tossed with fine wheat flour until it forms tiny, round balls.
There are three main types: Moroccan, Israeli, and Lebanese. Most couscous available in North America is "instant" or quick-cooking.
In Morocco, Algeria, and Tunisia, it’s steamed over a simmered stew after being tossed with a little water or oil.
Serve warm or chilled with grilled, or go all veggies and top with Acorn Squash.
Couscous and Tomato Salad (see recipe below)
Makes four cups
chefgeorgehirsch.com | George Hirsch Lifestyle
1 1/2 cups Couscous
2 cups chicken broth
1 Tablespoon olive oil
1/4 sweet onion, chopped
1/4 sweet red bell pepper, chopped
2 Tablespoons pine nuts and raisins
2 Tablespoons fresh mint, chopped
For Tomato Dressing: 2 Tablespoons lemon juice; 1 Tablespoon honey; 1/2 cup vine ripened tomatoes, chopped; 1/4 cup chick peas; cooked or canned rinsed & drained; 1/4 cup olive oil; 2 teaspoons curry powder; pinch of cinnamon
Preheat a sauté pan; add one tablespoon of olive oil, onions, and peppers. Sauté three to five minutes until tender. Add pine nuts and raisins and cook for one additional minute. Add couscous; mix with the onion and pepper mixture. Add boiling hot chicken broth and 1 Tablespoon mint, cover, and remove from the stove. Allow to rest for five minutes.
Meanwhile, make Tomato Dressing by mixing tomatoes, chickpeas, lemon juice, honey, olive oil, curry, cinnamon, and the remaining mint.
After the couscous has sat covered for five minutes, remove the lid and mix with a fork or spoon to loosen the granules. Top with the tomato dressing and mix well.
