Couscous is a grain that is quick to make. The veggies add color and nutrient to this side salad. Substitute any vegetables you like for the carrot, cucumber and beets. Try it alongside chicken or fish, or add in a vegetarian protein like beans, edamame, or tofu.
Ingredients
Couscous:
Couscous
- 1 cup (175 grams)
Oil
- 2 Tablespoons olive or canola (30 ml)
Salt
- ½ teaspoon kosher (¼ teaspoon table salt)
Beets
- 8 oz, cooked (½ a can)
Carrot
- 1 large
Cucumber
- ½ English
Pimento
- ½
Pepper
- To taste
Lettuce
- 6 loosely packed cups (Romaine, arugula, spinach etc.)
Vinaigrette:
Vinegar
- 1.5 Tablespoon (23 ml) balsamic, apple cider, red or white wine vinegar
Oil
- 3 Tablespoons (45 ml) canola or olive oil
Parsley
- 1 Sprig (optional)
Onion
- 1 pinch, chopped or 1 teaspoons onion powder
Salt
- ½ teaspoon kosher (¼ teaspoon table salt)
Instructions
Step 1
Bring 1 cup of water, 2 Tablespoons oil, and ½ teaspoon salt to a boil in a small pot (see note below for microwave option). Turn off heat, mix in couscous, cover and let it sit 5 minutes.
Step 2
Wash vegetables and peel carrot. Dice beets, carrot, cucumber and pimento (remove seeds to reduce spiciness).
Step 3
Fluff the couscous, and add in the diced vegetables. Mix to combine and season with black pepper (a pinch, or a few grinds).
Step 4
Prepare the vinaigrette by dicing ¼ of a small onion, and chopping the parsley (stems removed). Whisk balsamic vinegar, 3 Tablespoons oil, parsley onion and salt together. Pour over the couscous salad and mix well to combine.
Step 5
To plate, place 1 cup of lettuce in each bowl, and top with ⅔ cup of couscous salad. Serve alongside Ugandan Rolex.
Notes
To cook without a stove, simply microwave the water until near boiling and following instructions below.