Beach Cottage Too Easy Dump & Go Cous Cous Salad
Tue 24th, Jan, 2012
G’day Beach Cottage friends, how’s about we have us a little coastal summer recipe today huh?
Well, it’s not really coastal and we eat this in the Winter too, but it looks like summer to me at the moment, I love the colours in this salad.
I wanted to blog this before Australia Day, for those of you in the Southern Hemisphere that read this blog, because just like my layered salad (if you are looking for a super salad and haven’t tried it yet, this is THE salad for you, click here for the recipe), this is an easy peasy bring-a-long and even better, you can make it the night before and it will sit happily in the fridge until needed.
I first discovered couscous not long before I had baby number three and it’s been saving my bacon ever since. I always always have at least two packets of this stuff in the cupboard…it’s quick, easy and very economical.
My favourite salad with couscous is Tabbouleh, which I also make a lot, but, if I were to be really honest, the Beach Cottage kiddos prefer this one…that’s ok with me.
This is a wonderful combo of my fave flavours lemon, garlic and a glut of herbs…I was reminded of it recently while camping when a friend had bought along something similar.
The best thing about this salad is that it’s throw-together…another Dump & Go Salad…we love us some dumping yeah ;-)
Beach Cottage Too Easy Dump & Go Couscous Salad
1 1/2 cups couscous
1 1/2 cups chopped preserved peppers (capsicum)
1 small red onion
1/2 cup sun-dried tomatoes
1 cup cold water
1 chicken or vegetable stock cube
1/4 cup water from the kettle
1/2 clove garlic
juice of 1 large lemon
1 tsp white wine vinegar
2 1/2 cups fresh herbs (basil, Italian parsely)
5 tbsp olive oil
1. You need a nice looking bowl to start with (this doubles as the mixing bowl & serving bowl : limited clear-up)
2. Add your couscous to the bowl
2. pour on 1 cup water & from a recently boiled kettle 1/3 cup water into which you have popped a chicken or vegetable stock cube
3. add the juice of 1 large lemon & the olive oil
4. finely chop the onion & garlic
5. chop the tomatoes & sun-dried tomatoes & herbs
6. now add all your chopped ingredients to the couscous, lots of salt & pepper to taste & stir
7. taste and add another squeeze of lemon, lug of oil should it need it
Beach Cottage Notes : you can leave out the sun-dried tomatoes *ensure your onion is finely chopped *if you love garlic, like me, up it *if you prefer your couscous without a bite boil all the water, add it to the bowl and pop a plate on top (my kiddos like it this way) *any fresh herbs you have work here really…I go for mostly Italian Parsley, basil and whatever else is growing, coriander/cilantro will work beautifully here (I don’t like it) *you can use roasted fresh pepper and I often do (I don’t bother to lose the skin, just chuck it all in) *I always chuck in a bit of the sun-dried tomato oil *this will sit happily overnight in the fridge…it will be a bit more ‘claggy’ but no dramas * add some protein for a one dish meal…I often add feta cheese or leftover roast chicken *double the recipe to have this as a main dish, this serves 4 as a side to a main meat etc
So that’s it for me and my Beach Cottage salad today, I hope you enjoyed the recipe…
For those interested the bowl is from Target, I have a few in this range, I love its chunky vintage style, its coastal blue and its quality…and with ‘vintage’ prices these days as we said the other day, this is a budget no-brainer
See you tomorrow for Good Life Wednesday…there’ll be yellow in the cottage…be there
p.s I’d love to hear how you use couscous in your life????