Couscous Salad with Cucumber, Red Onion & Herbs

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Couscous Salad

With Cucumber, Red Onion & Herbs

Tyler and I didn't really get a chance to do anything for Valentine's this year. It was on a Wednesday and we both worked late. So we decided we would celebrate on Saturday, our idea of celebrating usually just means we (Tyler) make an amazing dinner. Sure enough, Tyler again out did himself. 

This Couscous salad might be one of me my new favorites. It was so light and full of flavor. We had this along side of a rack of lamb and peas with pancetta. I will post those recipes as well but this one I just needed to share with you all right away.

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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 English cucumber, cut lengthwise and very thinly sliced

  • 1/2 red onion, cut in half and shaved extremely thin

  • 1 lemon, zested and juiced, about 3 tablespoons

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon honey or agave syrup, 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

What To Do:

Put the couscous in a large bowl and pour the boiling water over it. Cover with a lid or a plate and set aside for 5 minutes. Then remove the lid and fluff with a fork. 

Toss the finely chopped herbs with the couscous, as well as the sliced cucumber, onion, and lemon zest. 

Whisk together the lemon juice, olive oil, honey, chili powder, and cumin, then toss this dressing with the couscous. Stir in the pine nuts. Crumble the feta and stir that in as well. Taste and season generously with salt and pepper. 

Serve immediately, or refrigerate until ready to serve. Store leftovers in a covered container for up to 5 days. 

Reiko Sugai-Fernandez