Couscous Salad

Couscous is the greatest word to type.

It is also a delicious grain and I love it mixed up with lots of yummy vegetables and beans for a nice, light salad. It’s great both hot and cold and is a fantastic option when you’re pressed for time.

This salad was inspired by the random vegetables in my fridge. I have to say I’m happy with the way it turned out. It definitely has Fall written all over it: hearty, chunky, darkly coloured vegetables stud the couscous and the flavours are earthy and comforting. Yum!

I decided not to dress this salad when I first made it, because I was in a rush so I was going to eat it hot and chill the leftovers. In retrospect, that was a brilliant idea. The nicest thing about leaving your couscous salad dressing-less is that you can reinvent it with every meal, which makes it more interesting than eating the same thing five times in a row. So far, I’ve had it plain, with grainy dijon, with pesto, and with curry powder. All of the times I have been satisfied!

Fresh and delicious ingredients!

Couscous Salad

1 cup couscous, dry (will make 2 cups cooked)
1 small eggplant
1 small bunch of greens, such as kale or beet greens
3 carrots
1 pint cherry tomatoes
a few mushrooms of any kind
1/3 cup sunflower seeds
optional: 3 tbsp chia seeds

1. Heat a small amount of olive oil over medium heat in a frying pan.

2. Wash and chop your eggplant, greens, carrots, and mushrooms into bite sized chunks. Leave your cherry tomatoes whole. When the oil is hot, add the vegetables and stir to coat them in oil. Cook for approximately 10 minutes on medium heat, then add 1/4 cup of water and cover the pan with a lid. Steam the vegetables for another 5 to 10 minutes.

3. Place the couscous in a bowl or measuring cup and add 2 cups of boiling water (vegetable broth is another alternative if you want additional taste). Cover and let sit for 5 minutes.

4. Once the vegetables are steamed, add the sunflower seeds and chia seeds and remove from the heat.

5. Combine the couscous and vegetables in a large bowl and mix. Serve hot as a side dish or cold with any type of vinaigrette, dressing, or spices you wish.

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