A quick and easy, healthy couscous salad featuring lots of bright, fresh vegetables. A great recipe to feed a crowd!
This post brought to you by: I AM REALLY REALLY LAZY.
So, this couscous salad? It was one of the FIRST POSTS EVAH on FFF. And, you know what? (yes, lots of questions today) I still eat it ALL THE TIME.
I even brought it to my Bible Study a few weeks back because it’s just real good yo’.
So, since a lot of ya’ll weren’t around back in the beginning of FFF land, I decided to update the photos and bring it back fo’ yo’ taste budz.
Why a couscous salad like this is bringing out the gangsta in me, I have no idea.
OH and, for fun, I kept the original photos at the very bottom of the post. I also kept the original narrative.
But, that wasn’t for fun. That’s because I’m lazy. 🙂
READ ON and see the beginnings of FFF in what I am calling “Flashback Friday!” Enjoy your weekends lovelies!
The first time I made this I was in Wisconsin at Christmas time, meeting the hubster’s extended family for the first time. Scary stuff guys. I don’t know what possessed me to try out a recipe for the first time in a kind-of-a-big deal situation like that, but sometimes this gal be crazy. No one out there had an idea what couscous was. To be honest, I am not even sure what it is myself. Is it a grain? A pasta? Can anyone help me, so silly things like this don’t plague my mind? I’m serious.
Anyways. My now Grandpa-in-law (is that even what you call it? I don’t know.) thought that “couscous” was just the funnest word to say ever. Side note: as far as I know, “funnest” is NOT a word but spell check is not telling me to change it…have things changed? Am I misinformed? Again, someone help me please.
I promise I am going to make it through this story by the end of this post, please stay with me…I also promise a delicious recipe awaits you at the end of my rambling.
So, I just remember him sitting in his chair going “coows coows” over and over again and then laughing . Probably one the most entertaining and cutest things of my life. Seriously guys, feed it to your grandparents.
Now lets talk couscous salad. This recipe feeds a small army, but it also makes super duper leftovers! In fact, I like it better the next day when all the flavors have gotten cozy and comfy and have gotten their mingle on. I’m having a new love affair with cous cous (but not one strong enough to trump my love of squash!) It is just so light and fluffy compared to something like rice. I find it doesn’t give me that heavy feeling in my stomach, but it keeps me nice and full. This salad is also just jam packed with our healthy little vegetable friends. The crunch from the cucumbers and red onion is the perfect finishing touch to the soft, airy couscous. Not to mention the feta cheese…I don’t even have to tell you how this adds to the dish. It’s cheese. Cheese is good. Always.
Finally the herbs and lemon dressing give it that nice, fresh zing that I think is the key to a perfect salad; grain free or not. You can even add some chicken or shrimp and pour yourself a nice glass of wine to make this a complete meal.
P.s If anyone is wondering, the couscous salad was a huge hit with the in-laws!
And for fun:
- 1/4 Cup White wine vinegar
- 4 tsp Fresh lemon juice
- 2 Tbsp Granulated sugar.
- 1 Cup dry whole wheat cous cous
- 1/2 cup A Large red onion diced (about 1/2 )
- 1 cups Medium cucumber chopped (about 1 1/2 )
- 2 cups Large tomatoes chopped (about 1 1/2 )
- 3/4 cup Fat free or light feta cheese
- 3 Tbsp Italian Seasoning
- 3 Tbsp Fresh basil sliced
- 1 tsp Garlic Powder
- 2 Tbsp Balsamic vinegar
- In a medium sized pot,bring 1 1/4 Cups of water to a boil
- Once the water is boiling, add the cous cous, cover and remove from the heat.
- While your cous cous sits, dice the red onion, cucumbers and tomatoes.
- In a small bowl, whisk together the white wine vinegar and lemon juice. Pop in the microwave for 10-15 seconds until warm.
- Add the sugar into the warm lemon juice mixture, and stir until dissolved. Set aside,
- Remove the lid from the pot, and fluff the cous cous with a fork. Transfer it into a large bowl.
- Add the chopped veggies to the cous cous, along with the feta cheese, Italian seasoning, basil and garlic powder.
- Mix until everything is combined and the Italian seasoning has been dispersed evenly.
- Pour the white wine vinegar mixture over the cous cous, mixing well.
- Season with a good amount of salt, and black pepper.
- Drizzle balsamic vinegar over the top and serve.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
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