Inspired by a delicious course in Santorini, this versatile side that can accompany seafood, rich meats, grilled veggies or just be eaten solo. Getting the right texture on the couscous takes some practice, but most of the work for this recipe comes from chopping the ingredients. This specific recipe brings fresh vegetables , olive oil, acidity and herbs that pair perfectly with the fine grained couscous. Explore with substituting your favorite vegetable combinations. Keep in mind that adding any rich flavored ingredients, like caramelized onions could overpower the lightness of the couscous. Finally, couscous is a wheat product, quinoa can be substituted.
Serves 2
Ingredients
1 cup couscous
1/2 Cucumber finely diced
1 medium tomato diced
Handful of mint, chopped
1 Tsp Olive Oil
1/2 small onion - diced
1/4 of red bell pepper - diced
Optional: handful of parsley chopped
2 Tbsp red Wine Vinegar
Juice of half a lemon
Possible additions/subs:
Radish
Fresno Chiles for heat
Green Onion
Caramelized Onions
Pickled Onions
Dried fruit (apricots, raisins)
Steps
Prepare the couscous per instructions, which usually calls for bringing equal amounts of water to a boil, adding the couscous, turning off the flame, then covering until water is absorbed. After 10 minutes, you should be able to fluff the couscous with a fork (never use a spoon with hot grains).
Set aside couscous in a mixing bowl to come to room temperature
Once the couscous has cooled, add all solid ingredients, and fold in, gently. Add salt and black pepper to preference.
Add red wine vinegar, olive oil and lemon juice, fold again.
Serve immediately, or refrigerate where the flavors can concentrate
Our favorite pairings are Grilled Eggplant and Zucchini, halibut or your favorite white fish, beef Filet or Filet Kabobs, Lamb chops or a nice skin on chicken.
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