This couscous dish is a simple side that can be heated or cold and can be ready in minutes!
- smell: Lightweight and bright, this couscous side dish is very easy to make.
- Versatile: Use it as a salad for couscous or warm as a hot side dish.
- Swap: No couscous? Use cooked Orzo or quinoa.
- Tips for saving time: The couscous is super fast and can be cooked in just 5 minutes. Not only that, you can cook and mix everything in one pot. Easy furry!
- Suggestions: Use as a salad and simple red wine vinegar seasoning, as one side or refrigerate. It’s delicious under the grilled chicken or throw away with refrigerated garlic butter shrimp.
Ingredient tips for couscous salad
- Couscous: Couscous is a small ball of durum wheat pasta (about the size of quinoa cereals) and cooks very quickly! Pairing with Middle Eastern dishes like Shawarma is a common side. Pearl couscous, also known as Israeli couscous, is pea-sized and can be used; increase the amount of broth covered in step 2 and then cook according to the packaging direction.
- vegetable: Use various ripe tomatoes. The best white or red onions are the best, but you can also use thinly sliced green onions.
- broth: Chicken or vegetable soup adds flavor to couscous. If there is no soup, use salt water and about a tablespoon of homemade Greek seasoning.
- cheese: Feta is a rich, dry cheese with a creamy texture.
- Seasoning: Use fresh herbs such as mint, basil or parsley to raise the flavor.
Variations: Throw away chickpeas, white beans, pepper, cucumber or thinly sliced kalamata olives to keep in line with the Mediterranean style for cold spread, or turn it into a main course and serve with Greek chicken kabobs. Roasted pine nuts will add some buttery flavor and crunch.
notes: The couscous should be hot enough to partially cook the tomatoes and slightly melt the feta which will get married very well. However, if you want a cold salad, cool the couscous before adding the rest of the ingredients.
Storage
- Mediterranean couscous salad can be stored in an airtight container in the refrigerator for up to 5 days. Put the cold spoon into the pita bag and wrap it in or place with thinly sliced chicken breast.
- Freeze for up to 2 months, but only if the tomatoes are added to the hot couscous while cooking partially. If you made cold couscous from raw tomatoes, remove it before freezing.
- Squeeze leftovers with lemon juice, drizzle of olive oil and some chopped fresh herbs.
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Steam salad
This fresh and delicious couscous salad and feta are ready after a few minutes and can be heated or cold.
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In a pan, cook the onion and garlic in oil over medium heat until tender, about 5-6 minutes.
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Add the chicken broth, basil and a little salt and bring to a boil. Stir with couscous, cover the lid, remove from heat, and cover the lid for 5 minutes.
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Lift the lid and stir the tomatoes, feta cheese and lemon juice. Garnish with fresh basil and parsley and serve.
Calories: 304 | carbohydrate: 39g | protein: 8g | Fatty: 13g | Saturated fat: 3g | Polyunsaturated fat: 1g | Monounsaturated fat: 8g | cholesterol: 10mg | sodium: 339mg | Potassium: 281mg | fiber: 3g | sugar: 3g | Vitamin A: 517IU | Vitamin C: twenty onemg | calcium: 75mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Main course, side dishes
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