Couscous Salad

My kids love couscous and often we serve couscous with our slow-cooked meat recipes, such as my apricot beef or slow-cooked beef with dates. Since couscous is so popular with them, I make couscous salad so I can add a bunch of veggies in there too.

About this recipe

A no-fuss recipe with ready to use instant couscous that takes just 5 minutes to revive. The dressing is as easy as adding everything to a small mason jar. You can make the couscous and the dressing ahead of time and save it in the fridge until you are ready to serve. To assemble, all you do is combine all ingredients and the dressing. You can even make this salad a day ahead before your guests arrive. Don’t get easier than that. Right?

Ingredients and substitutes

Couscous – I am using instant couscous that takes just five minutes to revive. The one I get uses a 1:1 ratio of couscous to water, which is what I have recommended below. Having said that, please read the package instructions and adjust water as recommended by the brand. Veggies – I am using cucumber and tomatoes. And yet, you can add other veggies as well. Sometimes, I add roasted veggies like cooked sweet potato cubes, diced boiled carrots, diced boiled potatoes, etc. Raisins – Soak the raisins in hot water for 30 minutes. This makes them easier to eat. Nuts – We love pecans, but walnuts and chopped hazelnuts are also wonderful in this.

Step by step instructions

Couscous

In a bowl, combine couscous, salt, and oil.Add the water – stir to combine.Cover and let rest for 5 minutes.After 5 minutes, fluff with a fork.

Dressing

Combine all ingredients in a small mason jar.Close the jar and give it a good shake. Set aside until ready to use.

Assemble

In a bowl, combine, couscous, cucumber, tomatoes, raisins, pecans and parsley.Stir well to combine.Then, add the dressing and combine well. This salad can be made up to 4 hours ahead and kept in the fridge (after that moisture from the veggies will make the couscous soggy).