Couscous Salad Recipe
This Couscous Salad recipe has got everything to make you go weak on your knees. I prepare this yum Couscous Salad as a Side Dish every month or even more often. In my view, to call yourself a chef, you need to have a personal recipe of Couscous Salad, just like I do.
Ingredients
2 tablespoons olive or vegetable oil, divided
1 packet instant chicken broth and seasoning mix
1/4 teaspoon each ground cinnamon and ground ginger
1 1/2 cups water
3 ounces uncooked couscous (dry precooked semolina)
1/2 cup raisins
1 medium tomato, diced
1/2 cup each grated or shredded zucchini and carrot
1/4 cup diced onion
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
8 iceberg or romaine lettuce leaves
Garnish Parsley sprigs
Directions
In 1-quart saucepan combine 1 tablespoon oil with the broth mix, cinnamon, and ginger; add water and bring to a boil.
Stir in couscous and raisins; return mixture to a boil and cook until liquid is absorbed.
Transfer to large bowl and let cool.
Add tomato, zucchini, carrot, onion, lemon juice, salt, and remaining tablespoon oil to cooled couscous mixture and toss to combine; cover and refrigerate for several hours to allow flavors to blend (may be refrigerated overnight).
Just before serving, toss salad again; serve on bed of lettuce leaves and garnish with parsley sprigs.
Stir in couscous and raisins; return mixture to a boil and cook until liquid is absorbed.
Transfer to large bowl and let cool.
Add tomato, zucchini, carrot, onion, lemon juice, salt, and remaining tablespoon oil to cooled couscous mixture and toss to combine; cover and refrigerate for several hours to allow flavors to blend (may be refrigerated overnight).
Just before serving, toss salad again; serve on bed of lettuce leaves and garnish with parsley sprigs.
