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Couscous has got to be one of the easiest and least time consuming salads to make!
My kids love to tease my husband about his food choices! Charles likes to ‘nosh’ and my family knows that he has a stash of goodies and finds things that I have hidden around the house. During supper someone always points and says, “Daddy, did you see the salad mommy made?” It’s a standing joke in our house and now everyone who sits at our table mentions it. Good thing that Charles has a sense of humor!
Last Thursday while Charles had lunch with Tamara, I got a text message and a picture from her saying, “Daddy wants you to make a couscous like this!” If my husband, who is anti-veggies/ healthy (at times!), has a request, how could I not make it?
Couscous is one of those easy grains that requires no cooking. It’s literally just pouring boiling water over the couscous, letting it stand for about 5 minutes and that’s it. It’s usually a ratio of 1:1 (unless your package states otherwise) and depending on what else I’m adding to the couscous, I use vegetable or chicken stock or add a bit of orange juice to the water.
Easy, peasy and delicious!
I’d love to hear from you! How do you make your couscous?
Please feel free to share your ideas and tips in the comments below:)
Serves: 8 - 10 (1/2 cup portion)
Boil 2 cups of water (or vegetable/ chicken stock) in a saucepan. Remove from the heat and add the couscous. Cover and let sit for 5 minutes, and then fluff with a fork.
Put the cooled couscous in a large bowl. Add the red onion, chickpeas, red pepper, sliced almonds and chopped parsley. As an option, you can toast the almonds in a small fry pan for 3 – 5 minutes, until golden.
In a small bowl whisk the lemon juice with the olive oil, salt and pepper. Pour over the couscous and toss gently to combine.