Couscous Salad With Spices
"A healthy and refreshing salad."
photo by flower7
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 cups chicken stock
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon turmeric
- 1 cup couscous
- 1 red bell pepper, diced
- 1 English seedless cucumber, diced
- 5 -7 mushrooms, sliced
- 5 -7 cherry tomatoes, cut into halves
- 3 sprigs fresh cilantro, minced
- 3 garlic cloves, minced
- 1⁄2 cup olive oil
- 1⁄4 cup lemon juice
- salt and pepper, to taste
directions
- Whisk chicken stock, cinnamon, garlic powder, cumin and tumeric in a saucepan and bring to boil.
- Add couscous to the pan and bring to boil and cover.
- Remove from heat and let couscous sit for 5-10 minutes
- Transfer couscous to a mixing bowl and let cool.
- Add red bell pepper, cucumbers, cherry tomatoes, mushrooms, and cilantro into couscous.
- Whisk lemon juice, olive oil and garlic in another bowl. Then add the mixture to couscous.
- Toss and add salt and pepper to taste.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Tasty! I left out the cucumber and used parsley instead of cilantro. Otherwise followed the recipe, though I cut the oil in half. I used 3 small portabella mushrooms (about 5-6 regular mushrooms worth). I might use a little more spices next time but otherwise it was great! Thanks for sharing! -
I wanted to learn how to cook couscous from scratch when I can accross this recipe. It is absolutely wonderful! The only changes I made were to use canned mushrooms and since I love galic, I used the whole bulb rather than the called for 3 cloves. Total hit! -
This was really tasty, a nice alternative to pasta salad or Tabouli. I loved all the sweet spicyness in contrast with the crisp flavors of the tomato, lemon and cilantro. Left out the mushrooms for fear they would get mushy. -
Happy housewife, thanks for a lovely recipe. I adore couscous, especially after it turns yellow like in this recipe! This is a simple recipe despite the seemingly long ingredient list, and I saved on pots by whisking the oil and lemon juice in my salad bowl, throwing the veggies in on top of that as I chopped them, then topping off with the couscous. This was lovely with dinner tonight and I am looking forward to the leftovers in my lunch tomorrow, it would also be perfect at a bbq or picnic.
Tweaks
-
Tasty! I left out the cucumber and used parsley instead of cilantro. Otherwise followed the recipe, though I cut the oil in half. I used 3 small portabella mushrooms (about 5-6 regular mushrooms worth). I might use a little more spices next time but otherwise it was great! Thanks for sharing!
RECIPE SUBMITTED BY
I'm a 28 years old wife who lives in the Bay Area with my hubby. I do not work. In my spare time I like to sample recipes from recipezaar. I also enjoy baking some sweets once in a while but normally my hubby and I can't finish everything I bake. We hope to have children soon so that there will be people around the house to eat everything I cook. I like to cook Chinese or Asian food as I am Chinese and I find it's easier for me to find the needed ingredients from home without buying a lot of groceries to prepare for one dish.
My passion is eating. Sounds odd? hehehe....my friends also share the same passion. My friend was criticized for considering eating as her passsion. She was told that eating is not considered a passion, it's considered a necessity and it's something you just have to do. What do you think?
We eat out whenever we feel bored of our own cooking. That's why I gained weight over the past year. I go to the gym 3 times a week(sometimes not even twice a week).
