i am obsessed with couscous
Probably because it's a small grain pasta made from semolina flour and I'm Italian, so we pair together nicely. Couscous is easy to cook with and tastes delicious, so if you're unsure about cooking with it or new to it, definitely give it a shot.
It's native to North Africa, and is known for its ability to help with cardiovascular health, immunity boosting, and can even fasten wound healing. It can also be made from whole-wheat flour and is a good alternative if you're not a fan of rice.
I like the texture and the nutty flavor as well as the versatility of couscous. You can use it in salads or as a base for a pasta dish, but it also pairs nicely with meats. I also like it because it's so much easier to cook than rice on your stove top and it's much faster.
I think this salad I've made a million different ways, but this one is my go to salad. It makes a lot and is easy to store in the fridge for the week for some lunchtime leftovers.
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4 people
2 cups couscous uncooked
2 cups spinach, roughly chopped
1/2 red onion, sliced
1 cup cherry tomatoes, chopped
1 avocado diced
Handful of fresh herbs (basil and mint are my favorite)
2 cups broth or water
Juice of 1 lemon
Olive Oil to taste
salt and pepper to taste
feta cheese to taste
Place your couscous in a medium pot and cover with the broth. Bring to a boil and then cover and simmer until all the liquid is absorbed, usually 10-15 minutes. Fluff with a fork and set aside.
Place your red onion, tomatoes, avocado and herbs in a large bowl, and once cooled, add in the couscous. Juice the lemon and drizzle the olive oil over all of it, season with salt and pepper, and then add on the feta cheese. Toss and place in your fridge for 2 hours to chill. Serve and enjoy!