So when I have an abundance of veggies I always like to have a few recipes that work with whatever veggies I have on hand and I thought you might like some too. This recipe works for anytime of the year and every season.
You will never make the same salad twice!! So there’s no chance to get bored.
Adam’s Heirlooms Cous Cous Salad
Cous cous – 1 1/2 cup Cous Cous
Veggies of your choice – I like to choose them based on color, flavor & what’s in my fridge. So select a few off the list, or as many as you like
- 1 Cucumber, diced
- 1 cup onion, diced
- 1 Heirloom tomato, seeded and diced
- 1 Beet, roasted & cubed
- Radishes, sliced or cubed
- Sweet Peppers, sliced thin
- Green onions, diced
- Handful of Greens – spinach, chard, kale – sliced in ribbons
- Carrots, grated or very thinly sliced
- String Beans, cut in small pieces
- Summer Squash, diced – zuchinni, white scallop squash, cocozelle, yellow croockneck
- 1-2 Clove Raw Garlic, minced or 1/4 c Roasted Garlic
- 1/4 c Fresh herbs, fine chop (basil, chives, thyme, marjarom, mint)
- 4 tbsp Olive oil ( add more or less as desired)
- 2-3 tbsp Vinegar, lime, or lemon juice
- Salt & Black pepper to taste
- Honey, to taste (optional)
Optional Add Ins
- Feta Cheese
- Sunflower seeds
- Pumpkin Seeds
- Cooked Beans – black, white, Lima, chick peas, etc.
- Diced cooked chicken
In a saucepan, bring 2 1/4 c of water to a boil. Stir in the couscous and butter. Remove the pan from the heat and cover tightly. Set aside for 5 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Let cool. Finely chop or slice vegetables you have in your fridge. Finely chop herbs, again, any that you have in your refrigerator. Mix cous cous, vegetables and herbs. Sprinkle with salt and fresh ground pepper to taste. Drizzle with olive oil for a very light coating. Add lemon juice or vinegar and mix. Refrigerate and serve.