I used to buy those little boxed couscous mixes that came in a variety of flavors. You know the ones, broccoli and cheese, olive oil and garlic, etc…etc… I loved the Near East Brand ones! But honestly, they get expensive…and it’s a lot of extra boxes to throw away. A few months back, I noticed RiceSelect was selling nice size plastic containers of organic whole wheat couscous for about $9 each at my Giant Eagle. When I did the math on the servings contained in the package, the numbers were impressive. I also love the RiceSelect containers…I have four of them that I refill with different rices that I buy in bulk. Since our entire family loves couscous, adding this to the mix made sense.
Now the downside of the organic whole wheat couscous is the grains are tinier than what I was used to in the boxed mixes. That means it can also be a bit dryer. So last week, I decided to play around with some fresh veggies and oil and vinegar to see what I could crank out.
For being experimental, this recipe turned out wonderfully. Every single family member loved it, though the kids asked me to please leave the tomatoes out the next time. (Fair enough.)
Balsamic Couscous Salad Recipe (serve hot or cold)
- 1.5 c couscous (uncooked)
- Water or broth to prepare couscous according to package instructions
- 1/2 c crumbled feta cheese
- 10-15 black (or kalamata) olives, diced
- 3 green onions, diced
- 10-12 grape tomatoes, diced
- 1/4 c fresh parsley, chopped
- 2 T extra virgin olive oil
- 1 T lemon juice
- 1 T balsamic glaze (NOT VINEGAR)
Cook couscous according to package directions. While couscous cooks, dice onions, tomatoes, parsley and olives. When couscous is finished, pour olive oil, lemon juice and balsamic glaze over couscous and stir to mix. As couscous fluffs up, add onions, tomatoes, parsley and olives. Stir to mix.
This stuff is fantastic hot or cold and goes great with grilled or broiled fish and chicken.