Cous Cous and Fresh Veggie Salad

September 25, 2010
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  • Serves 2-4
Author Notes

I love couscous, and I started making this simply to use up extra fresh vegetables after making other dishes. It is so forgiving and can be tweaked in a thousand different ways. It tastes good chilled or at room temperature. I often make a big batch of this salad and eat it for lunches for 2-3 days. So simple and so addictive. —revans

What You'll Need
  • 1 cup couscous
  • 1 cup chicken or vegetable broth
  • 1 cup grape tomatoes, sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup scallions
  • 1/2 cup carrots, diced
  • 1/4 cup radishes, diced
  • 1 cup wilted greens, such as spinach or kale (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice, plus zest of one lemon
  • salt and freshly ground pepper to taste
  • 1-2 ounces chevre or goat cheese
  1. Bring broth to a boil. Stir in couscous and cover. Remove from heat. Let stand 5-10 minutes and then fluff with a fork.
  2. While couscous is cooking and cooking, chop your vegetables. Feel free to substitute based on what you have on hand.
  3. Gently combine veggies with cousocus. Add olive oil, vinegar, lemon juice, salt, and pepper. Mix to combine. Stir in a few dollops of goat cheese. Chill or serve at room temperature.

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