I had always hear about couscous but never eaten it and certainly had never cooked it. I wasn’t even sure if couscous was a grain or pasta. I can now tell you that couscous is a pasta and that I prefer the whole wheat variety. I have found that couscous is very versatile. It has the ability to pair well with a large variety of foods. One of my favorite recipes (right now) for couscous is summer couscous.
Summer couscous is an easy recipe that stores well in the refrigerator. I often prepare a large batch to serve with a meal then eat the leftovers for lunch throughout the week. Even my kids enjoy this dish!
Here is what you need: 1/2 cup stock ( chicken or veggie), 1/2 cup couscous, 2 tablespoons olive oil, small tomato (diced), 1/2 red onion (diced), 4 green onions (chopped), 1/2 cucumber (diced), 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, sea salt & pepper to taste.
Here is what you do: Bring stock just to a boil and add couscous, set to the side. In a bowl combine tomatoes, red onion, green onions, cucumber, parsley, lemon juice, and olive oil.
Add couscous and stir. Add sea salt and pepper to taste.
You can serve immediately or chill in the fridge.
The next time I make this I plan on added shrimp to serve as a main dish. To see more of my recipes please click here.