Oh wow do I love this Summer Couscous Salad! It meets all the requirements for an ideal summer side dish: deliciousness, vibrant color combinations and seasonal ingredients make this dish quick to put together (in less than thirty minutes!). Don’t wait any longer; give this Summer Couscous Salad a try now!
Summer Couscous Salad served with Fork on Gray Plate Atop Wood Cutting Board
What Is in Summer Couscous Salad? Let’s Start With Moroccan Couscous! There is so much to love about Moroccan couscous; its beauty, versatility and underuse (it always impresses people!), but most remarkably it is virtually failsafe: just bring water to a boil before adding your couscous, cover and turn off heat – no over or undercooking risk here! After it has finished cooking add your favorite tomatoes, cucumbers, modern herbs plus pine nuts/pistachios plus drizzle some lemon olive oil dressing over all this beauty; no wonder its beauty!
Summer Couscous Salad Garnished With Parsley on Gray Plate
Are You Wondering What To Serve It With?
This dish makes an excellent entree on its own if you prefer lighter fare such as vegetarian/vegan fare; otherwise serve it alongside my delicious steak dish, my delicious hummus dip with pita bread….or both for maximum impact.
Summer Couscous Salad on Gray Plate With Fork. Tomato and Cucumber Slices with Cucumber.
What You’ll Need: As with any kitchen activity, a sharp knife and pot will do. I like using my model of Moroccan Couscous as inspiration while cooking my dish!
Cook up this quick salad in fifteen minutes for delicious eating either solo or with other proteins!
Course/Description of Couscous Salad/Moroccan Couscous as Side Dish in Morocco by: Coopa Al Boukaichnta Key Phrase(s) for this Recipe are Couscous Salad and Moroccan Couscous
Servings for Salad are 4 cups with water being 1 1/2 cups in volume.
Moroccan Couscous (see my favorite model above)- 1 1/2 tablespoons (1/2 teaspoon) of quality sea or kosher salt with diced Roma tomatoes for one of my two portions
1.25 cups diced Persian cucumber or half an everyday cucumber peeled and diced
Add Roasted Salted Pistachios, Toast Pine Nuts or Almond Slices as desired umplut For Lemon Dressing: 1/4cup Good Premium Quality Olive Oil umplut 2 TABLEspoons Modern Lemon Juice
And 1 Peeled and Minced Garlic to your salad plate along with Sea Salt & Pepper as needed (optional).
Pour boiling water into a medium sized pot. Turn off heat immediately after, adding the couscous. Cover tightly and allow it to sit down for 10 minutes before uncovering and serving.
Couscous chefs must prep all greens and herbs beforehand and set them aside before beginning.
Whisk all parts of salad dressing until combined and set aside.
Take away the lid from couscous and use a fork to fluff it up, pour into a large bowl and allow it to relax for 10 minutes (torsing frequently to prevent clumps) before adding tomatoes, cucumbers, herbs and nuts and fluffing again before serving.
Dress a salad as desired, toss and season as necessary with sea salt and freshly-ground black peppercorns (if applicable).
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