Cous Cous Salad

Cous cous is one of the easiest things to prepare. Like, ever.

One cup cous cous, one and half cups boiling water. Mix. Cover. A few minutes later, you have a ton of tender cous cous that you can fluff with a fork and season.

In this case, you add stuff to it. It’s very much like a tabbouleh, but I refrain from calling this a tabbouleh both to avoid pissing off the purists and because traditional tabbouleh is made with bulgur wheat and not cous cous.

Here’s what you’ll need:

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Not pictured, but essential, are the olive oil, lemon juice, and salt.

To construct, you just chop up all of the veggies and add them and the seasonings to the cous cous.

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I only used half of the red onion. It was definitely enough, so be sparing with it!

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Cup of cous cous, ready to be added to the 1.5 cups of boiling water.

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The rest of the veggies and chick peas, ready to be added to the mixing bowl once the cous cous is ready.

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All mixed. Now to taste for salt and to add the oil and lemon juice.

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The finished product. Served with some chicken breasts that I pan fried.

The recipe:

  • 1 cup cous cous
  • 1.5 cups boiling water
  • 1 can chick peas
  • Parsely
  • Grape tomatoes
  • 1/2 red onion, diced
  • 1 cucumber, cubed
  • 3 tbsp extra virgin olive oil
  • Juice of 1/2 lemon
  • Salt

Chop veggies. Bring water to a boil. Once boiling, add cous cous and cover. Add chopped veggies to mixing bowl. Once cous cous is cooked, add to mixing bowl. Mix. Add salt, oil, and lemon juice to taste.

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