With the warmer than usual weather we’ve been having lately, we’re craving light and fresh meals in the form of grain bowls. Along those lines, we’ve been experimenting with some dishes. Today’s recipe is one of them. This one is somewhat similar to tabbouleh. It contains the chopped parsley and fresh vegetables of its Middle Eastern cousin, but instead of bulgur, couscous is used here.
Couscous, a small pasta, cooks in 5 minutes once it is combined with boiling water. Tabbouleh on the other hand is a grain that takes a bit longer to cook. Parsley is common to both but the couscous salad gets an extra lemony and peppery boost from the addition of fresh cilantro. Cucumber and red onion add crunch and tanginess to the dish with salty creaminess provided by the feta cheese. A hint of warmth comes from the cumin and chili powder in the dressing.
This fresh and hardy salad is perfect for a light and fresh meal or a side dish for gatherings. And it’s exactly what we crave as Spring is eagerly awaited!
Couscous Grain Bowl with Cucumbers & Red Onion
Couscous Grain Bowl with Cucumber & Red Onion (adapted from thekitchn.com) Total Time Required: 20 minutes, Prep Time: 15 minutes, Cook Time: 5 minutes, Yield: 4 to 6 servings
Ingredients:
- 1 cup couscous
- 1-1/4 cups boiling water
- 1 cup loosely packed cilantro, finely chopped
- 1 cup loosely packed Italian parsley, finely chopped
- 1/2 cucumber, seeds removed, cut lengthwise, very thinly sliced
- 1/2 red onion, cut in half and shaved extremely thin
- 1 lemon, zested and juiced, about 3 tablespoons of juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey, warmed
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3 tablespoons toasted pine nuts
- 3 ounces feta cheese, optional
- salt and pepper, to taste
Directions:
Cook the couscous according to the package directions. When it is done, remove the lid and fluff it with a fork.
Cook then fluff the couscous.
Whisk together the lemon juice, olive oil, honey, chili powder, and cumin.
Whisk together the dressing ingredients.
Toss the dressing with the couscous. Stir in the pine nuts.
Add the dressing . . .
. . . and the pine nuts to the couscous and mix to combine.
Toss the chopped herbs, cucumber, onion, lemon zest, and feta into the couscous.
Add the herbs, vegetables, lemon zest, and cheese to the couscous mixture.
Taste and season generously with salt and pepper.
Season with salt & pepper before serving.
Serve immediately or refrigerate until ready to serve.
A light and refreshing meal!
Store any leftovers in a covered container for up to 5 days.
Good weather and light and refreshing meals go hand-in-hand! ~Linda
Couscous Grain Bowl with Cucumber & Red Onion (adapted from thekitchn.com) Total Time Required: 20 minutes, Prep Time: 15 minutes, Cook Time: 5 minutes, Yield: 4 to 6 servings
Ingredients:
- 1 cup couscous
- 1-1/4 cups boiling water
- 1 cup loosely packed cilantro, finely chopped
- 1 cup loosely packed Italian parsley, finely chopped
- 1/2 cucumber, seeds removed, cut lengthwise, very thinly sliced
- 1/2 red onion, cut in half and shaved extremely thin
- 1 lemon, zested and juiced, about 3 tablespoons of juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey, warmed
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3 tablespoons toasted pine nuts
- 3 ounces feta cheese, optional
- salt and pepper, to taste
Directions:
Cook the couscous according to the package directions. When it is done, remove the lid and fluff it with a fork.
Whisk together the lemon juice, olive oil, honey, chili powder, and cumin. Toss the dressing with the couscous. Stir in the pine nuts.
Toss the chopped herbs, cucumber, onion, lemon zest, and feta into the couscous. Taste and season generously with salt and pepper. Serve immediately or refrigerate until ready to serve. Store any leftovers in a covered container for up to 5 days.