Vegetarian Couscous Salad
Couscous is possibly the most popular dish of the Moroccan and North African region which is now enjoyed all over the world.
Regarding the origins of couscous, historians have different opinions. It is claimed that couscous, originated in China. However its origin has been traced to East Africa too, though evidence indicates a North African origin as the most plausible origin. Archaeological evidences of kitchen utensils used to prepare this dish, dating as early as 9th Century has been found in this part of the world.
It is now a dish of international fame and can be considered as a prime representation of North African cuisine and Moroccan delicacy. Heaped in tradition, couscous is a mysterious and attractive dish.
Couscous is a type of tiny pasta though it looks somewhat like rice. It is faster to cook compared to most pasta. Couscous is the ideal side dish for people who have little time to cook. It has a very neutral flavor and is very ideal for salads. Being neutral, it forms a simple base for different types of ingredients to be combined together.
It can be served warm over dinner or served during an outing/picnic. It is a very good accompaniment with Greek Grilled Chicken, fresh salad, fresh dates, mint tea, and plenty of fresh fruit and a bowl of rustic bread or French stick.
It can be prepared in a few minutes if the quick-cook couscous is used. It blends with a variety of cuisines and flavorings. Couscous salads can be made with Greek flavors, Italian flavors, African flavors etc. In fact the variations possible are innumerable as couscous is used in many countries.
Addition of black olives, garbanzo beans, feta cheese, renders a Mediterranean flavor to the tasty couscous salad recipe.
This recipe can be had as a salad, vegetable side dish or a starch.
The Mediterranean enables this salad recipe to go well with almost everything from, turkey burgers, chicken piccata, stuffed flank steak, or wine and chicken breasts.
It is an excellent vegetarian side dish with comparatively high fiber and protein with low cholesterol and saturated fat.
Recipe 1
- 1 cup uncooked quick-cooking couscous
- 1-1/4 cups water
- 1/4 cup freshly-squeezed lemon juice
- 1/4 cup red onion, diced finely
- 1/4 cup fresh mint, finely minced
- 3 Tbsp. extra virgin olive oil
- kosher salt and freshly-ground black pepper, to taste
- 1/4 cup black olives, pitted and sliced
- 1 15 oz. can garbanzo beans (chickpeas), rinsed and drained
- 1/2 cup feta cheese, crumbled
- 1 large red pepper, chopped
- 1 English cucumber, peeled, seeded and diced finely
Boil water in a medium saucepan. Add couscous and cover and remove from the heat. Let the couscous sit, in covered state for 8 to 10 minutes. Remove cover and fluff with a fork.
For a somewhat different flavour, simply add the bite of one lime juice. It may be served with grilled chicken or fish for a light summer meal.
Recipe 2
- 225g/8oz couscous
- 1 bunch fresh coriander, chopped
- 1 bunch fresh parsley, chopped
- ½ cucumber, de-seeded and finely diced
- 1 red onion, very finely chopped
- 1 lemon, zest and juice
- 30g/1oz sunflower seeds, toasted
- 4 tbsp olive oil
- 30g/1oz sesame seeds, toasted
- salt and freshly ground black pepper
Cover couscous with two times its volume of hot water and soak for 10 minutes. Mix with the other ingredients and allow it to stand for around 30 minutes to let the flavours develop. It should be served at room temperature.
This delicious and colorful dish is full of tasty and healthy ingredients that are high in vitamins and protein, fiber and antioxidant nutrition.
- Ramyajit Gupta
Tags: couscous, Recipes, salad recipe, salads, vegetarian couscous salad, vegetarian salad
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