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.
Couscous and Vegetable Salad
Published on March 9, 2019 | By surleplat |
- Prep Time
- Cook Time
- 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
- 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
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min
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