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Couscous Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Author: Teena Agnel
Ingredients
  • TO COOK COUSCOUS:
  • 1 cup couscous
  • 1 cup water / chicken stock / vegetable stock
  • 1 tablespoon unsalted butter or oil
  • 1/2 teaspoon salt
  • ADDONS:
  • 1/2 cup roasted peanuts / cooked chickpeas / roasted pine nuts
  • 1 apple cut into small pieces,
  • 1 cucumber cut into small pieces
  • 1/2 cup pomegranate seeds
  • 1/4 cup finely chopped cilantro or parsley for garnish
  • SEASONING:
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper powder
Instructions
  1. TO COOK COUSCOUS:
  2. Bring a cup of liquid to a boil. Stir in butter and salt. Take the liquid off the heat and add couscous. Stir well. Cover and let it sit for 10 minutes. After 10 minutes, open the lid and fluff up the couscous with a fork. Break off any lumps.
  3. MIX:
  4. Add the fruits and veggies (under add ons)
  5. Stir in the final seasoning. Taste and adjust the flavor if needed.
Recipe Notes

To add more flavor to couscous:
Add butter to the sauce pan and place on medium heat. Add the couscous and saute for a minute. Turn off the heat. Boil water separately and add to the couscous along with the salt. Cover and let it sit for 10 minutes. Fluff with a fork.

Some variety of couscous takes more liquid and longer time. Follow the instructions on the package for optimum results.