I simply love couscous, I love the taste, I love the texture, I even love the name. Besides being very healthy, this light and fluffy little pearl is also very easy to prepare, and fun to say.
Originating in North Africa, this grain has always been a part of basic diet. One of the earliest written references to couscous is found in a 13th-century Moroccan cookbook. Couscous is now referred to as ‘the Moroccan national dish’. Arriving in Italy in the late 1500’s, the Sicilian’s now also consider couscous as a staple item in their cooking.
Couscous was originally made from millet, coarsely ground barley or cornmeal and required a long cooking time. Today this tiny bead is almost exclusively sold as an instant product being produced from ground wheat.
Couscous can be purchased in a variety of places, most grocery stores stock it either in the healthy food or gourmet section in about a ten ounce box. I prefer to purchase mine from a retailer that carries bulk items and have found the price per pound is usually the same or slightly less than that of the small package.
- 1½ cups chicken stock or water
- 1 cup couscous
- 1 cup grape tomatoes, halved
- 4 ounces mozzarella, cubed
- ½ cup fresh basil, cut into strips
- 2 green onions, thinly sliced
- ¼ cup Extra virgin olive oil
- 2 Tablespoons white balsamic vinegar
- Pinch of salt and pepper
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Bring 1½ cups of stock or water to a boil in a small pan with a tight fitting lid. Add couscous and cover pan. Remove from heat and let stand for 5 minutes. Remove lid and fluff with a fork. Transfer into a large mixing bowl to cool.
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Cut tomatoes, cheese, basil, and onion. Add to cooled couscous. Toss to mix.
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Wisk all ingredients together in a small bowl.
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Add dressing to the couscous and toss to mix. If salad seems dry make a little more dressing, enough to coat everything.
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Chill in fridge before serving.
Dark balsamic vinegar can be used, it will taste the same just be aware it will change the color of the salad.
I like to use chicken stock to add extra flavor to my couscous. Use water to keep the dish vegetarian.
You may need to add more dressing after the salad has sat in the fridge. The couscous tends to drink it up. And of course taste before serving and season with salt or pepper as needed.
