The Recipe: Summer season Days Salad – Couscous Spotlight

The star of this summer time salad is Moroccan couscous. Couscous is sometimes called grain, however this can be a misnomer. These little dumplings are grainy in look, however they’re made from semolina and water and rolled into small granules. So, in actual fact, couscous is a sort of pasta (not gluten-free).

To confuse issues additional, there are a number of kinds of couscous. Israeli or pearl couscous consists of bigger balls, concerning the dimension of small pearls or peppercorns. They’re toasty and chewy. Lebanese couscous is a bigger selection that’s much less frequent in supermarkets. Moroccan or North African couscous is taken into account the best and best to prepare dinner due to its dimension. You simply have to steam or soak in sizzling water for a number of minutes to melt. It has a gentle, barely nutty style that gives you with a clean slate to take in the flavour.

Couscous can also be very versatile. Add a little bit spice to the recent water you are soaking it in, and the couscous will soak up the aromas and infuse a deep taste into the dish. Use it as an accompaniment to stews, akin to North African tagine, or as a aspect dish in pilafs and as a impartial different to rice.

Scrumptious couscous is served heat or at room temperature and is a scrumptious base for salads. High with cooked rooster, feta cheese, or roasted greens. On this salad, couscous is seasoned with Mediterranean spices and lemon and tossed with a beneficiant dollop of contemporary inexperienced herbs. It gives a vivid, fragrant mattress of roasted onions and tomatoes, which coat the couscous and douse the grain with pan juice.

Couscous salad with tomatoes and crimson onions

lively time: quarter-hour

whole time: 45 minutes

fruitServes 4 to six

• 1 liter of grape tomatoes

• 8 to 10 small crimson onions, halved or 2 to three small crimson onions, sliced

• 2 tablespoons of virgin olive oil

• Kosher salt

• Freshly floor black pepper


• 1 1/2 cups of couscous

1 1/3 cup boiling water

2 massive garlic cloves, minced

2 tablespoons of additional virgin olive oil

2 tablespoons of contemporary lemon juice

1 teaspoon floor cumin

1 teaspoon floor coriander

1/2 teaspoon candy paprika

1/2 teaspoon kosher salt

1/2 teaspoon freshly floor black pepper

1/4 teaspoon cayenne

½ cup contemporary parsley leaves and tender stems, finely chopped

1/2 cup contemporary cilantro leaves and tender stems, finely chopped

1/2 teaspoon finely grated lemon peel, plus extra for garnish

Chopped contemporary mint leaves for garnish

Lemon wedges for serving

1. Preheat the oven to 400 levels. Toss the tomatoes, onion, and a couple of tablespoons of the olive oil in a bowl to coat. Unfold on a parchment-lined baking sheet. Season with salt and black pepper. Roast within the oven till the tomatoes have damaged down and launched juice, and the onions are evenly charred and softened, about half-hour.

2. Whereas the greens are roasting, combine the couscous, water, garlic, 2 tablespoons of olive oil, lemon juice, cumin, coriander, paprika, salt, black pepper and cayenne in a bowl. Cowl the pot and simmer till the liquid is absorbed and the couscous is tender, about quarter-hour. Fluff the couscous with a fork, then add the parsley, cilantro and lemon zest. Style of spice.

3. Unfold the couscous on a serving plate. High with tomatoes, onions and dairy juices. Garnish with mint, extra lemon peel, and lemon wedges for a squeeze. Serve heat or at room temperature.

Linda Palslev is an award-winning author, cookbook creator, and recipe developer primarily based in Northern California. Go to TasteFood at

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