A hot summer night deserves a cool supper salad. This couscous salad is one of my favorites. Make it the morning and let it chill all day long. I serve the couscous salad cold, even when I add hot meatballs for the sake of my husband, and call it dinner. Cold salad and hot meatballs? Yes, it’s crazy, but somehow it works.
Method and Ingredients:
1 cup pearl couscous, cooked according to package directions.
Allow to cool down.
Combine the ‘cooked and cooled couscous’ with these veggies:
3 or 4 sliced and quartered, baby zucchini
approximately 1 cup of grape tomatoes, quartered
1/2 cup, grated carrots
1 chopped, yellow sweet pepper
1 bag of watercress. Separate leaves from stems. Toss stems. Wash and slice the leaves.
Watercress is slightly spicy and super nutritious.
(Replace watercress with spinach, swiss chard or kale.)
3 - 4 chopped, green onions
Each ingredient is completely combined with the couscous/veggie mixture, one ingredient at a time. Begin with the mustard, mix completely, and move down the list.
1 tablespoon of dijon mustard
A few grinds of the salt and pepper
juice of one lemon
a few swirls of olive oil
Chill and serve.
To make this a dinner option for my husband, I’ll make some kind of a meatball and add to the couscous salad. He loves it, by the way.
Here’s one meatball option:
1 pound of ground chicken
1/4 cup of chopped parsley
salt and pepper
1/4 cup of bread crumbs
3 T parmesan cheese
Mix everything together completely, form small meatballs and bake on a lightly greased baking sheet for 30 minutes at 350 degrees.
Add to chilled couscous veggie salad and serve.
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