CousCous Salad – Tasty Tuesday!

May 22, 2012 by Michelle

Memorial Day is next Monday, and I can’t wait.  Around here, that always have plenty of food and family and friends – and of course, fun.  My focus right now is on the food.  While I have some favorites that I know we’ll pull out, Mister Man’s bacon cheddar stuffed burgers for example, I always like to try to find something new and different just for fun.

As I scrolled mentally through the possibilities, I decided I wanted to do something with tomatoes and avocadoes, but I didn’t want to do a straight avocado salad. I’ve done that before As I strolled through the grocery store picking up ingredients – tomatoes, avocado, onions, garlic, and the like, I decided I wanted to make it with couscous, not the least of which because I have a huge bag of couscous at home and hadn’t used it in awhile.

It was a good call. I got creative with the ingredients and the cooking, and oh did the salad turn out delicious. It’s literally making my mouth water just looking at it. When I make it on Monday for our Memorial Day barbecue, I’ll add a little queso fresco to it (which I left out so dairy free Little Miss could eat it), but aside from that I am satisfied with attempt one. So what are you making for Memorial Day?

bowl of avocado and couscous salad

CousCous Salad

Ingredients:
1 c couscous (I used the Israeli pearl couscous, but feel free to use what you have)
1 1/2 c chicken stock (or vegetable stock to keep it vegetarian/vegan)
1/2 c chopped onion
2 T olive oil
2-3 tomatoes, chopped
2 cloves garlic, minced (please don’t use the nasty bottled stuff)
2 T dried parsley (or 1/4 c fresh, chopped)
2 t salt
2 California avocados
2 limes, juiced
1 t sugar or honey
1 c corn kernels (frozen or fresh and roasted)
1/2 c queso fresco

Directions:
Heat the stock to the point of steaming but not boiling in a saucepan.  While this is heating, add the olive oil to a different hot pan – not a nonstick one, but a good cast iron or heavy aluminum one.  Once it starts to shimmer, add the onion and let it cook for a couple minutes while you chop your tomatoes.  Add the tomatoes and then chop the garlic and add it.  Add the couscous, as well, and stir for a couple minutes while it toasts.

Couscous salad toasting

Pour the hot stock atop the couscous.  Add the salt and parsley (only if you’re doing dried – if you’re using fresh, add it at the very end when you add the lime juice),  and cover the pot to simmer the mixture for 8-10 minutes.

CousCous covered in stock to cook

While the mixture is simmering, cut the avocado into cubes and crumble the queso fresco.  Once the couscous is cooked, stir in the corn and lime juice (and parsley if you’re using fresh), along with the sugar.  Once this is mixed, add the avocado and gently mix it.  Sprinkle the queso fresco atop the salad and serve while still warm or chill and serve the next day.  This will keep for just a day or so because of the avocado, but I doubt it will last that long!

couscous salad ready to dress

Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday. Join A Southern Fairytale and I Wash, You Dry for the California Avocado Cinco de Mayo Recipe Fiesta, sponsored by the California Avocado Commission.

CousCous Salad

CousCous Salad

Ingredients

  • 1 c couscous (I used the Israeli pearl couscous, but feel free to use what you have)
  • 1 1/2 c chicken stock (or vegetable stock to keep it vegetarian/vegan)
  • 1/2 c chopped onion
  • 2 T olive oil
  • 2-3 tomatoes, chopped
  • 2 cloves garlic, minced (please don't use the nasty bottled stuff)
  • 2 T dried parsley (or 1/4 c fresh, chopped)
  • 2 t salt
  • 2 avocados
  • 2 limes, juiced
  • 1 t sugar or honey
  • 1 c corn kernels (frozen or fresh and roasted)
  • 1/2 c queso fresco

Instructions

  1. Heat the stock to the point of steaming but not boiling in a saucepan. While this is heating, add the olive oil to a different hot pan - not a nonstick one, but a good cast iron or heavy aluminum one. Once it starts to shimmer, add the onion and let it cook for a couple minutes while you chop your tomatoes. Add the tomatoes and then chop the garlic and add it. Add the couscous, as well, and stir for a couple minutes while it toasts.
  2. Pour the hot stock atop the couscous. Add the salt and parsley (only if you're doing dried - if you're using fresh, add it at the very end when you add the lime juice), and cover the pot to simmer the mixture for 8-10 minutes.
  3. While the mixture is simmering, cut the avocado into cubes and crumble the queso fresco. Once the couscous is cooked, stir in the corn and lime juice (and parsley if you're using fresh), along with the sugar. Once this is mixed, add the avocado and gently mix it. Sprinkle the queso fresco atop the salad and serve while still warm or chill and serve the next day. This will keep for just a day or so because of the avocado, but I doubt it will last that long!
https://www.honestandtruly.com/couscous-salad-tasty-tuesday/

    Comments

  • Tara R.


    I have some of the larger pearl Israeli couscous, I think that's an omen. I must make this.

    • Michelle


      You must make it. It’s so good and really pretty healthy, too. It’s definitely one of my faves!

  • Sally


    couscous is a fav of mine in the summer, so light and versatile

    • Michelle


      It is. It’s amazing how different it tastes depending on what you do with it. It makes it so fun to play with.

  • Diane Balch


    This looks a great salad especially for the summer. Please share this on my foodie friday party today.

    • Michelle


      It is a great summer salad because it’s cool and not heavy. I love finding different ways to feature veggies.

  • Trackbacks

  • Trackback from Fit Update: Week 5
    Monday, 11 February, 2013

    […] started to get my veggies in.  I actually made my couscous salad for lunch on Saturday even though I was the only one at home simply because I wanted to eat some […]

  • Trackback from The Amazing Avocado – $100 GC Giveaway
    Thursday, 2 May, 2013

    […] the three of us.  And I’ve posted plenty of other ideas for avocados before, too, from my couscous salad to my avocado tomato salad to a riff on California rolls to black bean and corn salsa and […]

Leave a Comment

Your email is never shared.
Required fields are marked *