Mediterranean Couscous Salad Recipe
Wow! This salad is the best thing that’s ever happened to couscous. I may or may not have only cooked with couscous one other time in my life…..
This salad has opened up a whole new world to me.
My friend Hayriye made this salad for a party and lets just say people (including me) were begging her for the recipe after tasting it.
The flavors in this salad are incredible. It’s an explosion of fresh awesomeness with each bite.
One thing that gives it so much flavor is that you squeeze fresh lemon juice into the chicken broth that you cook the couscous in. The fresh lemon juice adds a bright zing-y-ness that really puts this salad over the top.
The pine-nut cous cous in place of the Mediterranean curry variety turns works well in a pinch, but if you can find the Mediterranean Curry couscous, get it. It’s extra awesome!
An ingredient you don’t see me use often is roasted red peppers. In fact this is the first time I have ever purchased them…they are important in this recipe. Fresh parsley is also important in this dish. Don’t skip on any of the ingredients in this recipe.
I am seriously in love with this salad. It’s the perfect side dish for summer fun picnics and bbq’s. Also, it can be a meal all by itself if you add chicken, which is what I have been doing.
Give this a couscous recipe a try. If your taste buds are anything like mine, after one little taste, you’ll be looking for any and every excuse to make it again and again.
- 2 Boxes Near East (Mediterranean Curry) flavor couscous. If you use the pine-nut variety add 1 tsp turmeric to the chicken broth when cooking the couscous
- 2⅔ Chicken broth. (I use water and chicken bullion)
- 1 onion, chopped
- 4 cloves garlic (finely minced)
- 2 ts curry
- ¼ tsp salt
- ⅛ tsp black pepper
- Red pepper flakes to taste, I use about ¼-1/2 tsp
- 1 lemon, juiced
- ⅓ cup olive oil
- 1 handful fresh parsley, minced
- 3 Green onions, finely sliced
- 1 Bell Pepper (red, orange or yellow)
- ⅓ cup roasted red peppers (in a jar) chopped
- ½ cup raisins
- ½ cup toasted pine nuts (if you use the pine nut cous cous, you don't have to add these)
- ½ cup carrot, very finely minced or chopped, optional
- 2 cups shredded cooked chicken breast, optional
- Heat olive oil in a deep frying pan or medium pot. Saute onions until translucent, then add garlic and curry.
- After garlic becomes fragrant (few seconds), add chicken broth, salt, fresh lemon juice, red pepper flakes and black pepper. Bring to boil and add couscous. Turn off heat and cover it until couscous becomes soft. (about 5-8 minutes)
- While you let couscous cool, heat 2 TB, olive oil in a small saute pan and roast the pine nuts until golden. Set aside.
- Combine bell pepper, roasted red pepper, parsley, green onions, carrots, raisins and pine-nuts In a large bowl.
- Fluff couscous with a fork and add it to your vegetable and herb mixture. Add shredded chicken at this point if desired.
- Mix everything together and chill in the refrigerator.
Summer salads are the BEST! Check out this Cantaloupe Salad on my friend Jenna’s blog. She is a registered dietician and shares delicious and healthy recipes.
Enjoy!
Keep it Real!!!
Maria
Courtney
June 10, 2017 at 8:16 pmIf I were to try making this with plain, unseasoned couscous, what would I need to change?
Courtney
June 10, 2017 at 8:17 pmAnd what is the proper quantity of couscous to measure out?
Maria
June 13, 2017 at 7:40 pmThe flavor will be different because the plain cous cous won’t have the same seasonings. You could try adding extra curry, garlic and a few other seasonings.