Original Recipe

J had been getting a little sick of the same old thing for lunch every day.  Typically sandwich, fruit and some sort of chip/pretzel/crackers.  And I have to agree.  So we’ve been trying to mix it up a bit.  A few weeks ago I made a huge batch of this couscous salad for the week. 

I thought it was really good!  Easy to make, perfect for a packed lunch, healthy and filling!

1 c couscous
1 cucumber, diced
1 can corn, drained
5 small ripe tomatoes, chopped
1/2-1 c fresh parsley, finely chopped
1/2-1 c fresh basil, finely chopped
1 lemon, juice of
1 t Dijon mustard
1 t dried oregano
1 c EVOO
1 t balsamic vinegar
salt and pepper, to taste

Cook the couscous according to package directions and let cool completely.

While it cools, mix the cucumber, corn, tomato, parsley and basil in a large bowl.  In a small bowl whisk together the remaining ingredients. 

Once couscous is cool, mix it into the veggies, then pour the dressing over top and mix well.  Chill at least one hour before serving.


Recipe from Fish Food

This couscous was delicious!  It had great flavor!

The recipe says to chill this before serving, but I didn’t have the time, so I served it at room temperature.  We then ate the leftovers the next day, cold.  I thought it was much better at room temperature.

I looked at three different grocery stores for the chipotle in adobo, and, of course, couldn’t find them anywhere.  So I had to skip that ingredient.  I think that would’ve been a great addition, however.

2 c water or chicken stock
1 T cumin
2 t garlic powder
1 t chili powder
1 t paprika
1 chipotle pepper in adobo, minced
Salt and pepper, to taste
1 1/2 c couscous (one box)
1/2 c black beans, drained and rinsed
1/2 c tomatos, seeded and diced
1/3 c red onions, minced
1/4 c cilantro, minced
1/4 c crumbled queso fresco cheese

In a medium saucepan, combine the water or chicken stock through the salt and pepper.  Bring to a boil.  Pour in couscous, gently stir, cover and remove from heat.  Let sit for five minutes.

Fluff couscous with a fork and fold in the remaining ingredients.  Serve cold or at room temperature.

From Gillian’s Goodness.

I had never actually had couscous until I made this recipe. I thought it tasted great, but I’m not too sure about the texture. It’s definitely something different, and a little odd at first. But I will probably try cooking with it again. Maybe it’s just something I have to get used to.

1 14.5 ou can diced tomatos, drain (keep the juice)
3/4 c uncooked couscous (plain)
1 T olive oil
Salt to taste
1/2 t oregano
1/8 t ground cloves
Good pinch of cayenne
1 T small capers, drained
Vegetable broth or water

Take 1 cup of juice from the tomatos. If it doesn’t equal 1 cup, add vegetable broth or water to the juice (I used water).

In a medium saucepan, mix the juice, olive oil and oregano. Cover, set to medium high and bring to a boil.

Slowly mix in the couscous, stirring continuously, and then quickly add the salt, cloves and cayenne. Remove from heat, cover and let sit for 5 minutes.

Stir in the tomatos and capers and let sit for another 2-3 minutes, until tomatos are warm.