Sadly this isn’t my own quote but it’s pretty good right? I’ve been meaning to post about couscous for a while so here it goes.
Couscous ticks many boxes for being a useful kitchen ingredient. Not only is it an economical bulking addition to meals but it has lots of health benefits. The main ones being that the grains are a good source of lean vegetarian protein as well as containing a decent amount of fiber.
So what to do with couscous? Traditionally the North African countries where couscous comes from serve it with a variety of meats or vegetables and rich sauces which are absolutely delicious. When I lived briefly in Paris as a graduate, I really loved eating at Algerian or Tunisian restaurants where the pièce de résistance on the menu was their lovely couscous dishes.
These days I either serve it well seasoned & lightly dressed with olive oil and lemon juice or incorporate it into a mixed salad to add some bulk and make the salad more substantial.
This salad dish was so nice, we ate it twice (leftovers are great too!).
Izzie’s Kitchen Couscous
3 prepared cups of couscous, fluffed with a fork to loosen the grains
1/2 orange pepper chopped
1/2 green salad pepper chopped
1 vine tomato chopped
1 handful of baby spinach, shredded finely with a knife
2 Persian cucumbers chopped
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp white wine vinegar
Salt and Pepper
- Add the chopped vegetables in a bowl with the couscous.
- Add the olive oil, lemon juice & vinegar and season well.
- Toss to combine and serve with a generous garnish of shredded spinach.