Make Ahead
Couscous Salad
- Cook time 20 minutes
- Serves 6-8
Author Notes
I don’t think I’m overstating it when I say that this is the Perfect Salad for every single one of your summer needs and once you try it you will make it on repeat all summer long! It’s quick, easy, versatile, can be adapted with what’s on hand, is great the next day, and can sit out all afternoon. It’s the perfect candidate for potlucks, BBQs, picnics, bagged lunches, leftovers… pretty much everything! Mix up the veg as you please; tender green veggies like green beans or broccoli are great here, or go wild and try corn, tomatoes, eggplant, or any other available summer veg! If you don’t have a grill pan, a regular skillet is just as good, or pop your veg under the broiler for a few minutes for that beautiful char. Any sturdy greens will be lovely in this; spinach, kale, collards, arugula, whatever! If you have fresh herbs on hand, feel free to throw those in as well. Try goat cheese, mozzarella, or parmesan in place of the feta, or skip it all together for a dairy free version. Swap out the couscous for quinoa or brown rice for a gluten free dish! —Zoe Rose Friesen
Ingredients
-
1 cup
couscous
-
1 1/3 cups
boiling water
-
1 bunch
asparagus
-
1 bunch
mustard greens (or two big handfuls chopped greens)
-
1/2 cup
crumbled feta cheese
-
2
green onions
-
1/4 cup
extra virgin olive oil
-
3 tablespoons
lemon juice
-
kosher salt
-
fresh ground black pepper
Directions
- Place the couscous in a large bowl. Pour boiling water over couscous and place a plate over the bowl to cover completely. Let sit for 10 minutes, then uncover and fluff with a fork. Set aside.
- Trim and rinse asparagus. Place a grill pan over medium high heat with olive oil to coat the bottom. Add asparagus and cook, shaking pan occasionally, until asparagus are blackened in spots and crisp tender. Remove asparagus to a plate, and chop into 1 inch lengths when cool enough to handle. Add to the couscous.
- Rinse greens and pat dry. Coarsely chop, then add to couscous. Add feta cheese, olive oil, and lemon juice. Add a generous pinch of salt and some rowdy grounds of pepper. Mix to combine. Taste and adjust seasoning, adding salt, pepper, lemon, or olive oil as needed. Serve immediately, or refrigerate to serve later, cold or at room temperature. Salad will keep well for several days in the refrigerator.
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