The title is very vague as I’ve probably seen a bazillion different cous cous salads. This salad is pretty basic. Quick cooking cous cous, veggies and lemon vinaigrette. It was a great accompaniment for the Greek Grilled Chicken.
- Cous Cous Salad
1 c cous cous
1 1/2 c water– next time I might use a little less water because the cous cous seemed kind of soggy
1 c loosely packed baby spinach, coarsely chopped
3 oz grape tomatoes, cut in half
1 cucumber, seeded and diced
2 T chopped fresh parsley
juice of 1 lemon
1-2 T olive oil
salt & pepper to taste
1. Cook cous cous according to package directions. Toss the cous cous and baby spinach together in a medium sized bowl until the spinach is slightly wilted. Add the tomatoes, cucumber and parsley.
2. In a small bowl, whisk the lemon juice, olive oil, salt & pepper together until combined. Pour over the cous cous and veggies and toss everything to coat. Serve warm or cold.
The next day I added some cubes of fresh mozzarella to the salad and that was a really yummy addition. Next time, I’ll probably add some herbs- basil would be tasty. I would also make this ahead of time so that the flavors have a chance to mingle. The leftovers were excellent.