Couscous, a staple in Jewish Sephardic cuisine, can be combined with fresh vegetables, herbs and pine nuts to create this low fat, colorful and delicious salad. For a light dinner or cookout in the summer, serve this kosher Couscous Salad with grilled chicken or fish.
Prep Time: 20 minutes
Ingredients:
- 1 cup couscous
- 1 cup boiling water
- 4-5 Tbsp. olive oil
- 2-3 Tbsp fresh lemon juice
- salt and pepper to taste
- 1 tomato, diced small
- 1 small cucumber, diced small
- 1 Tbsp. scallion, finely chopped
- 2 Tbsp. parsley, finely chopped
- 3 Tbsp. pine nuts, lightly toasted
Preparation:
1. Spread coucous grains evenly in a bowl with a cover. Pour boiling water over couscous. Cover tightly. Let stand for 5 minutes.
2. In the meantime, whisk together the oil, lemon juice, salt and pepper. Adjust according to taste.
3. Drizzle 2 Tbsp. of oil mixture over couscous. Toss with a fork. Cover tightly. Let stand for another 2 minutes.
4. Uncover couscous. Fluff with a fork, being sure to break up any lumps. Cool.
5. Whisk remaining oil mixture, and drizzle over couscous. Toss with a fork.
6. Add finely chopped tomato, cucumber, scallion, parsley and pine nuts. Toss gently. Chill.
7. Garnish with a twig of mint and cherry tomatoes cut into halves.
2. In the meantime, whisk together the oil, lemon juice, salt and pepper. Adjust according to taste.
3. Drizzle 2 Tbsp. of oil mixture over couscous. Toss with a fork. Cover tightly. Let stand for another 2 minutes.
4. Uncover couscous. Fluff with a fork, being sure to break up any lumps. Cool.
5. Whisk remaining oil mixture, and drizzle over couscous. Toss with a fork.
6. Add finely chopped tomato, cucumber, scallion, parsley and pine nuts. Toss gently. Chill.
7. Garnish with a twig of mint and cherry tomatoes cut into halves.
