Couscous and Vegetable Salad

Name: Couscous and Vegetable Salad
Prep time: 30 min
Total time: 20 min
Ingredients: 2 cups couscous; cooked; 1 cup farro; Half of medium head of cauliflower; chopped into small flowerettes; ½ cup broccoli; stalks removed and chopped into small flowerettes; Tomatoes; 1 dozen halved or quartered cherry tomatoes depending on size. Or you can substitute ½ cup of sun dried tomatoes thinly sliced.; 1 red; yellow; or orange bell pepper cored; seeds and membranes removed; and thinly sliced; For a more colorful salad use 1/2 of each color; 1 carrot; grated; ¾ cup of cooked edamame; 3 small cucumbers seeded and diced; 6 green onions sliced or ⅓ C red onion chopped; ½ cup raisins; ⅓ cup toasted pumpkin seeds or raw sunflower seeds; ¼ cup fresh mint chopped; 1 1/2 tsp of salt; Pinch of cayenne pepper; 3-4 lemons; ½-¾ c olive oil

Published on March 9, 2019 | By surleplat |

Many years ago I received my first introduction to “health food” at a small shop on Magazine Street in New Orleans. At that time, grains like couscous were considered to be exotic and I had certainly never heard of farro. I have adapted this couscous salad recipe over the years to fit my taste, the seasons and sometimes whatever is at the local farmers market or in the refrigerator! Such a great dish for a hot summer day or to take on a picnic or to entertain a lot of people.

- Prep Time
- 30 Minutes
- Cook Time
- 20 Minutes

Ingredients

2 cups couscous, cooked
1 cup farro
Half of medium head of cauliflower, chopped into small flowerettes
½ cup broccoli, stalks removed and chopped into small flowerettes
Tomatoes, 1 dozen halved or quartered cherry tomatoes depending on size. Or you can substitute ½ cup of sun dried tomatoes thinly sliced.
1 red, yellow, or orange bell pepper cored, seeds and membranes removed, and thinly sliced, For a more colorful salad use 1/2 of each color
1 carrot, grated
¾ cup of cooked edamame
3 small cucumbers seeded and diced
6 green onions sliced or ⅓ C red onion chopped
½ cup raisins
⅓ cup toasted pumpkin seeds or raw sunflower seeds
¼ cup fresh mint chopped
1 1/2 tsp of salt
Pinch of cayenne pepper
3-4 lemons
½-¾ c olive oil

Instructions

Cook couscous and farro as directed. You may also choose to use only couscous or only farro. After cooking allow the grains to cool. Place cooled grains in a large mixing or salad bowl. I like to squeeze the juice of ½ lemon and add ¼ cup of olive oil, then toss to moisten the grains because sometimes they have a tendency to stick.
Prepare the remainder of the vegetables, herbs, and seasonings as directed above and add all to the couscous.
Squeeze the remaining lemon juice into a small bowl, adding olive oil in a slow steady stream whisking until combined. Pour the lemon/olive oil mixture over the couscous, farro, and vegetables and mix well until everything is evenly distributed.
May need to adjust salt, pepper, and mint to taste. Serve on a bed of mixed salad greens garnished with sliced lemon and fresh mint.

Servings : 6 as a main course, 8-10 as side
Recipe Type : All Recipes, Mains, Rice, Grains, Noodles, Salads, Vegetable Dishes & Sides, vegetarian

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Couscous and Vegetable Salad

Ingredients

Instructions

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Couscous and Vegetable Salad

Ingredients

Instructions

Comments are closed.

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