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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
- 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
- Bring broth to a boil. Stir in couscous and cover. Remove from heat. Let stand 5-10 minutes and then fluff with a fork.
- While couscous is cooking and cooking, chop your vegetables. Feel free to substitute based on what you have on hand.
- 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.