Colourful Couscous Salad


As summer heats up, the idea of turning on my oven or stove becomes less and less enticing. Not only does this recipe only require one burner to be on for approximately 3 minutes, but the entire salad also comes together within minutes. I prefer to use green onions for the contrast against the pepper and tomatoes, but red or yellow onions would work well too. I only had red peppers on hand, but yellow or orange would add more colour. I’m sure olives, parsley, cucumber, or even walnuts would also be delicious!

Colourful Couscous Salad

5-6 servings as a side dish or appetizer

1 cup couscous

3-4 cups water

3 tablespoons olive oil

1/2 teaspoon black pepper

1/2 teaspoon turmeric

1/2 teaspoon cumin

1/4 teaspoon smoked paprika

10 cherry tomatoes, quartered

1 bell pepper, diced

4 green onions, diced

1/3 cup feta cheese, crumbled

Pour the couscous into a metal bowl or pot. Heat the water in a tea kettle or pot over high heat. Once it boils, pour it over the couscous until the couscous is fully submerged and there is a centimeter or so of water on the surface. Cover the pot until the water is fully absorbed, roughly 5 minutes. Add the olive oil to the couscous and fluff it with a fork. Stir in the black pepper, turmeric, cumin, and smoked paprika. Add the tomatoes, bell pepper, green onions, and feta, and mix well. Refrigerate if not serving immediately. Enjoy!

 

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2 thoughts on “Colourful Couscous Salad

  1. This sounds great and a nice substitution for a dish I haven’t had in awhile, but have been craving called cornbread salad. I don’t even have a recipe for it, but I’m sure it’s chock full of stuff I shouldn’t eat. :-) Thanks for sharing! I love couscous.

    • Me too! I don’t think I’ve ever had cornbread salad, but it certainly sounds delicious! If you wanted to make this salad even healthier, or just more substantial, you could try substituting quinoa for couscous.

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