Simple Couscous Salad
Summer Delight! Super Easy Couscous Salad Recipe – No Cooking Required
Introducing a ‘Couscous Salad’ that frees you from the heat of the stove and is perfect for using up leftover ingredients in your fridge. Couscous, known as the world’s smallest pasta, can be prepared simply by pouring hot water over it, making the cooking process incredibly easy. Add fresh apples, cherry tomatoes, aromatic herbs, and various vegetables, then toss with a simple dressing, and a delightful meal or side dish is ready in no time. This is the best recipe for enjoying simplicity and freshness during the hot summer months.
Salad Ingredients- 1/2 apple, cored and diced into 0.5cm pieces
- 4 cherry tomatoes, finely chopped (about 0.5cm)
- 10g fresh herbs (dill, mint, parsley, etc.), chopped or left whole
- 30g mixed vegetables (e.g., romaine lettuce, baby greens, bell peppers), washed and chopped
- 1/10 tsp minced garlic (adjust to taste)
- 1.5 Tbsp extra virgin olive oil
- Pinch of salt
- Freshly ground black pepper, to taste
- 1 tsp lemon or lime juice (freshly squeezed recommended)
For Soaking Couscous- 3 Tbsp couscous
- 6 Tbsp hot water (around 90°C / 194°F or higher)
- 1/5 tsp salt
- 1 tsp olive oil
- 3 Tbsp couscous
- 6 Tbsp hot water (around 90°C / 194°F or higher)
- 1/5 tsp salt
- 1 tsp olive oil
Cooking Instructions
Step 1
First, prepare to soak the couscous. In a large bowl or container where you’ll make the salad, add 3 tablespoons of couscous. Stir in 1/5 teaspoon of salt and 1 teaspoon of olive oil to coat the couscous grains and prevent them from sticking together.
Step 2
Pour 6 tablespoons of hot water over the couscous, ensuring it’s fully submerged. Make sure the water is hot enough, as lukewarm water won’t cook the couscous properly.
Step 3
Cover the bowl with a lid or plastic wrap and let it sit for about 10 minutes. This allows the couscous to absorb the water and become tender. Check the couscous package for specific soaking times, as they can vary slightly by brand.
Step 4
While the couscous is soaking, prepare the salad vegetables. Core the apple and dice it into small 0.5cm cubes. This will add a pleasant crunch.
Step 5
Wash your chosen vegetables (like mini kale) thoroughly under running water. Drain them well in a colander; excess moisture can make the salad watery. You can use them as they are or chop them into bite-sized pieces.
Step 6
Halve or quarter the cherry tomatoes, aiming for pieces about 0.5cm in size. They will bring a burst of freshness and color to the salad.
Step 7
After 10 minutes, uncover the couscous. Use a fork to gently fluff the couscous. This separates the grains, giving it a light, fluffy texture.
Step 8
Now, add the diced apple, chopped cherry tomatoes, prepared vegetables, and a tiny amount of minced garlic (about 1/10 teaspoon; you can omit this if you’re not a fan of garlic flavor) to the fluffed couscous. Add your fresh herbs at this stage to infuse their aroma.
Step 9
Time for the dressing! Drizzle in 1.5 tablespoons of extra virgin olive oil. Then, thinly slice a lemon or lime and squeeze its fresh juice directly into the salad. The bright acidity will beautifully balance the flavors of the ingredients.
Step 10
Finish by grinding some fresh black pepper over the salad for an extra layer of flavor. It’s best to taste the salad after mixing everything and then add salt if needed, as some ingredients may already be salty.
Step 11
Gently toss all the ingredients together until well combined. Your delicious couscous salad is now ready! You can enjoy it immediately, or chill it in the refrigerator for a refreshing treat.
