I’m learning to love couscous. Well, maybe it’s more accurate to say that I’m learning to appreciate it. Couscous isn’t my favorite food, but it’s easy to prepare, inexpensive, and healthy. Couscous takes about ten minutes to prepare and is low in fat, and high in fiber and protein.
When Mark’s friend Jeff, who is vegan, came to visit I made edamame salad. I liked that salad so much that a couple of nights later I tried to replicate some of the flavors of the edamame salad in a couscous salad. I used a similar lemon Dijon vinaigrette and some of the same vegetables and herbs that I had leftover from the edamame salad. And, the result was quite yummy.
Makes approximately six servings
- 2 cups dry couscous (I used whole wheat couscous)
- 6 tablespoons olive oil, divided
- juice of about 2 lemons, depending on how much you like lemon
- 1/2 red (or orange or yellow) pepper, chopped
- 1 cucumber, chopped
- 2 tablespoons red onion, finely diced
- approximately 10 miniature tomatoes (or cherry tomatoes), cut in halves or quarters
- 3 tablespoons basil, chopped
- 3 tablespoons flat leaf parsley, chopped
- 1 tablespoon Dijon mustard
- juice of one lime (optional, but it adds a nice flavor in addition to the lemon)
- salt and pepper, to taste
- feta cheese, to taste (optional — I actually didn’t use feta cheese because I wanted the salad to be vegan, but feta would be a nice addition)
Prepare couscous according to the directions on the package, but add three tablespoons of olive oil and substitute about 1/4 cup of lemon juice for some of the water.
Let the couscous cool. Stir in all of the vegetables and herbs.
Whisk together the Dijon mustard, remaining lemon juice, lime juice, and the remaining 3 tablespoons of olive oil. Pour onto couscous mixture. Add feta cheese (if desired), salt and pepper, and combine. Adjust seasonings, to taste.