Salad season is upon us! While I love hearty stews and filling potato dishes, the approach of abundant sunshine and warmer weather makes me crave fresh vegetables and lighter fare. But, at the same time, I have five men in the family to feed, so I need to serve something with substance.
The new season beckons me outside. I’d rather take the kids to the beach or dine al fresco. Who wants to spend time cooking? But, I don’t want to blow the budget eating out, either. So, I want a quick fix.
Couscous, made of spherical little pasta bits, is a perfect answer to that dilemma. One of the easiest side dishes for me to pull together, it takes about six minutes from start to finish. Did you see my video on how to make couscous?
While couscous goes great with stews and sautes, soaking up all the yummy juices, it does just as well dressed up as a salad.
This salad is amazing. The first time I made it, my husband kept going back for more, evidence that it is a winner. I made another batch today. It won’t last long.
The lime is bright and the cilantro zesty, making it a perfect match for grilled meats on a warm night or to make a lunchtime salad a little more substantial.
Cilantro Couscous Salad
1 cup couscous
1 1/4 cup hot water or chicken broth
2 Tablespoons lime juice
2 Tablespoons olive oil
1 cup garbanzo beans
1/2 cup chopped red bell pepper
1/4 cup chopped cilantro
1/4 cup chopped green onion
Place the hot water or chicken broth in a heatproof bowl. Add the couscous and stir to combine. Cover the dish completely with a lid or plate to allow it to “cook”. Let sit for 5 minutes. Remove the lid and fluff couscous with a fork. Add the remaining ingredients and season with salt and pepper. Toss the ingredients lightly to combine.
Why You Should Make Your Own Cole Slaw
Nut-Free Monkey Munch Trail Mix
Sausage Potato Soup
Ginger-Sesame Turkey Salad
Spicy Turkey Egg Bake
i have only made couscous once and it was gross but this looks YUMMY! i will have to try this one! thanks!
I have never made couscous before but I always enjoy eating it. This week most of my dishes have some lime in it (limes were on sale) so this may be a good addition for lunch one day.
I have only done it a couple times, but it is on my menu for this week!
I don’t normally make couscous, but love the texture. I have a box in my cabinet right now. I think I’ll pair this with some grilled chicken!
We’re having this with some Green Chili Chicken Burgers tonight! Yum!
@Carol, yes, I think the flavors would go really well with either of those, particularly over rice.
The last time I made cous cous my teenage boy was pretty small and he said, “…are you SURE you wanna call it that?” It cracked us all up.
I’m looking forward to re-discovering cous cous through your recipe!!
I have one question though. How many servings does your recipe make?
Thanks,
Misty.
I would say about 6.
This recipe is so similar to one that I make–black bean couscous salad. I think that substituting black beans for the garbanzo beans may be the only difference!
We make couscous as a side with our Greek gyros, too–we top it with a little Greek yogurt sauce, diced cucumbers, and diced tomatoes. So tasty!
This sounds yummy! I love anything with Coriander in it. It sounds so fresh and healthy. I’ll serve this tonight with some grilled chicken.