Tips for Making Cous Cous Salad

Video Transcript

Just finishing peeling this carrot. This is going to be an add in for the couscous salad. Waiting for it to absorb the water and cook. There we go. On a cheese grater. We got just the one carrot. And really the recipe that I initially borrowed this from a friend of mine back home. There were no carrots in it but I felt like, the recipe is so flavorful. But for me, I am always about what does it look like and it really needed a bit of color I felt. That is why I decided to just grate a carrot. Not for flavor purposes though certainly doesn't distract from the salad at. I just thought that it looked pretty. About half of an English cucumber. You could use a regular cucumber as well. Though the seeds, some people find them quite bitter and quite strong. The dressing is just a little bit of lemon juice, 4 tablespoons roughly and get the extra virgin olive oil out. Add 4 tablespoons, again, equal parts just like the corn salad we just finished. And I am going to add a little bit of salt but not a lot because there is already some in the couscous that is absorbing the water right now. And there is some in here that I had premade. So, just a little bit. You can always add more salt if you need it. Whisk that together. I got a can of chick peas also called garbanzo beans that I want to drain, rinse off and add. Going to add a little protein to the salad as well. Some raisin, add some sweetness. Then I am going to put this final add ins. The carrot. I am going to reorganize myself here. The carrot adds the color. The cucumber adds a little bit of crunch. Then dress that. And that is really it. I will taste it to see if it needs any more salt. The lemon juice just very refreshing. It?s just fine as it is. That is ready to pack up. Put in the basket.

Community Members who...

• Favorited this Video
• Rated This Video

Top Tags