Perfect for a hot summer’s night, this couscous salad can be whipped up in a flash, and is the perfect delicate side to any dinner.
Makes: 5-6 side salads
Prep Time: 10 minutes
- 314 g / 2 cups cooked Israeli or regular couscous (Israeli has a larger grain)
- 125 ml / 1/2 cup cooked beets in water, roughly chopped
- handful / 1/4 cup parsley leaves, chopped
- handful / 1/4 cup fresh dill fronds, chopped
- 25 g / 1/4 cup walnuts, roughly chopped
- 59 ml / 1/4 cup melted Crystal margarine, cooled to room temperature
- juice of 1 lemon
- salt and pepper, to taste
- Place couscous into a heat-proof bowl along with a generous pinch of salt and pepper.
- Meanwhile, boil a kettle full of water.
- Carefully measure 709 ml / 3 cups of just boiled water and add to the couscous. Stir, releasing any couscous from the bottom of the bowl. Cover with a lid, or plastic wrap and allow to sit for 10 minutes.
- After 10 minutes, remove plastic wrap and fluff with a fork.
- When couscous is completely cooled, add remaining ingredients and toss to coat. Serve immediately.
- If you want to try something new, try this recipe with a Middle Eastern spice called za’atar, which you can find in specialty shops or larger grocery stores.