Mediterranean Couscous Salad

 Mediterranean Couscous Salad 

IG:@mangia.con.elena

Couscous is a versatile grain that is a staple in North African, Mediterranean and Middle-Eastern cuisine. It is said to have been invented by the Berbers of Algeria (nomads of North Africa) as far back as 238 BC and then introduced to the Mediterranean when Berber dynasties began to expand into Portugal and Spain in the 13th Century. It was the traditional food of the poorest and the nomads because of their ease of preparation with little ingredients. 

Couscous is made from semolina. It is already processed and cooked which is why it only takes 5 minutes to absorb hot water and turn into tender grains.  There are three different kinds of couscous. Moroccan couscous is the smallest of the three types and cooks in minutes (it is the one I use for this salad). Israeli couscous is larger and takes a bit longer to cook, whereas Lebanese couscous is the largest and takes the longest. 

Couscous has a lovely nuttiness and acts like little sponges, selfishly soaking up the citrus dressing for your benefit. It’s a wonderful solution when you’re needing a quick and light meal. It is high in selenium, a powerful antioxidant that helps fight inflammation and cholesterol. It is also a good source of fiber. 

Couscous salads vary from regions and countries but the main ingredients of couscous, parsley, lemon and olive oil remain constant. This salad is a Mediterranean Greek inspired salad with the addition of kalamata olives and feta cheese.

As with all of my recipes and in keeping with the traditional Mediterranean way of cooking, my measurements are just estimates and my spices are just recommendations. QB or Quanto Basta in my recipes means as much or as little as you would like and need. If you don't like an ingredient then leave it out or add one that you do like! 

Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember it is important to season as you go along and build the flavours slowly. Taste test frequently to make sure it is to your liking and adjust if needed! Go easy on the salt until your final tasting. 

Remember to let your taste buds be your guide!

Ingredients 

• 2 cups of Moroccan (medium) couscous cooked prepared according to package and placed in large bowl
• large bunch of parsley chopped finely with stems removed
• 1 english cucumber diced
• 15- 20  grape tomatoes halved (QB)
• 3-4 chopped scallions
• 15-20 kalamata or black olives sliced or halved (QB)
• good quality extra virgin olive oil (QB)
• juice of one fresh lemon 
• salt and pepper (QB)

Additional Suggestions

• roasted red peppers
• marinated artichokes
• marinated eggplant
• buffalo mozarella
• sundried tomatoes
• chickpeas
• avocado

Directions

1. Soak couscous and let stand for 5 minutes. Fluff with a fork and drizzle in a dollop of olive oil to avoid it sticking together while it cools.
2. Once it is cooled slightly add all ingredients to the couscous except for the feta. 
3. Season with salt and pepper (QB).
4. Add lemon juice. Start with 1/4 cup and allow the salad to sit in the fridge for about half an hour- then take out and taste. Crumble the feta and stir into salad. Taste and add more seasonings and lemon juice if needed. 
5. The longer this salad marinades, the better it tastes and it is best served cold.

A Mangia, 

Elena💚