I got home late last night and did not have time to prepare one of those elaborated meals I like to cook for my family so, I checked the pantry and the fridge and decided to make a couscous salad with what I had.
A short story about couscous for those who are are not familiar with it. Couscous is originally from North Africa, more specifically from Morocco. Couscous is a grain product made from semolina. It cooks really fast and it is very light. There will be no guilt when you finish your meal.
This recipe is all mine.
- One cup of whole wheat couscous
- One cup of water
- 2 plum tomatoes, diced
- 1/4 cup black olives, roughly shopped
- 1/4 cup peas
- 1/4 cup fresh cilantro, roughly shopped
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Balsamic Vinegar
- 1 tsp Organic Blue Agave
- 1/2 tsp. Kosher Sea salt (if desire)
- In a saucepan bring water to boil with the salt, once boiling add the couscous, stir and remove from heat. Let it sit for 5 minutes. I removed it from the pan to a serving bowl and put it in the freezer for a faster cooling.
- Meanwhile in a bowl make the dressing by whisking the olive oil, balsamic vinegar and agave until completely mixed. Then add to the dressing the tomatoes, cilantro, peas, black olives and combine well.
- Once the couscous is cold, add to the salad mixture and combine well. The reason I wait for the couscous to be as cool as possible is to prevent the cilantro from wilting.
It is that simple. There are many variations to this salad, all of them delicious. Please, try this at home and don't forget to share your experience.