Couscous Salad

This couscous salad appeared in our kitchen when I didn't feel like complicated recipes, but still wanted something to satisfy my hunger that would go well with any meat dish. I usually make it when I have leftover meat in the fridge or when I'm craving something quick and don't want to spend much time on preparations. It's the kind of recipe that I can leave at room temperature for a few minutes without worries, which is very helpful if you have other chores around the house.

Quick Info

Total time: 15 minutes
Preparation time: 10 minutes
Cooking time: 5 minutes (for couscous)
Servings: 2-3, as a side dish
Difficulty: easy
Recipe type: hearty salad/side for meat

Ingredients

1 cup of couscous (the small, instant kind)
1 cup of chicken broth or hot water
2 ripe tomatoes
1/2 medium onion
1/4 green bell pepper
1 cucumber
3-4 leaves of green lettuce
Salt
Pepper
Olive oil
Vinegar

Preparation method

1. Place the couscous in a deep bowl. Boil a cup of water or chicken broth and pour the hot liquid over the couscous. Cover and let it sit for 5 minutes.
2. In the meantime, chop the tomatoes into cubes. The bell pepper and cucumber should be cut similarly, into suitable pieces.
3. Finely chop the onion. The lettuce leaves should be cut into thin strips.
4. After the couscous has absorbed all the liquid, gently fluff it with a fork or spoon to separate the grains.
5. Add all the vegetables over the couscous and mix gently.
6. Finally, season the salad with salt, pepper, olive oil, and vinegar to taste.
7. Serve immediately as a side dish with meat or other meat dishes.

Why I make this recipe often

This salad appears often in our home because it's quick and doesn't require hard-to-find ingredients. It helps that I can make it ahead of time, especially when I have guests or when I'm grilling. If you have vegetables in the fridge, you can almost certainly improvise. It doesn't taste bland and is quite filling, so it can serve as a light meal or a side dish.

Tips and variations

Tips

Don’t add too much salt at the beginning, especially if you're using chicken broth.
Let the salad sit for a few minutes before serving to allow the flavors to meld.
If you want fluffier couscous, mix it gently after it has absorbed the liquid; don’t overwork it.

Substitutions

You can use just water if you don’t have broth on hand. The broth adds more flavor but is not essential.
Red onion works just as well instead of white onion.
If you don’t have green lettuce, you can skip it or add a bit of arugula.

Variations

For extra flavor, you can add a bit of chopped parsley.
If you want a tangier taste, you can add more vinegar or a little lemon juice.
Sometimes I substitute the green pepper with red or yellow peppers, depending on what I have.

Serving ideas

The salad goes well with grilled meat, steak, or even meatballs.
It’s also good as a lunch at the office, but I recommend making it a little while before serving, not a day in advance.
It can be a good base for other ingredients if you want to make it heartier (for example, you can add feta cheese).

Frequently asked questions

1. Can it be made with another type of couscous?
Yes, but instant couscous is the quickest. If you're using larger couscous, it needs to be cooked according to the package instructions.

2. Can I substitute vinegar with lemon juice?
Yes, it works without problems. The taste will be a bit fresher, but just as pleasant.

3. Can the onion be omitted?
Yes, it can be omitted, especially if you don’t like it raw or have digestive issues.

4. Can I add more vegetables?
Yes, as long as you don’t overcrowd the couscous. It goes well with radishes or even a bit of grated carrot.

5. What type of vinegar is suitable?
I use wine vinegar, but apple cider vinegar works too. The important thing is that it’s not too strong.

Nutritional values

Estimate for one serving (out of 3): approximately 180-220 kcal. Carbohydrates: 35-40 g. Protein: 4-6 g. Fats: 5-8 g (depending on how much olive oil you use). The information is indicative; actual values depend on the size of the vegetables and how much oil or vinegar you add.

Storage and reheating

This salad doesn’t keep well from one day to the next, especially if it has tomatoes and cucumber, as they release a lot of water. If you want to make it in advance, keep the couscous separate from the vegetables and mix just before serving. It doesn’t reheat well. It’s good only cold or at room temperature.

 Ingredients: 1 cup of couscous (the fine kind that cooks instantly) 1 cup of chicken broth / or hot water 2 ripe tomatoes 1/2 medium onion green bell pepper (1/4) 1 cucumber 3-4 leaves of green lettuce salt, pepper, olive oil, vinegar

 Tags:  couscous salad