cous cous salad

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Everybody loves a good cous cous. Or rather, everybody that I know, and possibly will know in the future, because this is the salad to win you plenty of good chums.

I started out making something I could store for a day or two in bulk as my schedule tightened, and although cous cous isn’t the first thing one might think of or recommend, it really pulled through the moment I kicked off my shoes, and made a beeline for the fridge and spoon. Before beer, too! That says a lot after a hard day’s work.

It goes well as a main dish, especially if you’re chomping down on this in the middle of the night. What still amazes me after so long is that a little bit of cous cous goes a long way. Seriously. Don’t try and pack your bowls to the brim with this one – you’ll be full in no time. As a side dish, serve with your favourite stew. However, remember that this one’s quite flavour-packed!

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Spicy Cous Cous Salad

1.5 – 2 cups cous cous
¾ can garbanzo beans, or chickpeas
½ stick zucchini
4 red onions, chopped
5 pieces sundried tomatoes, chopped
a few sprigs parsley, chopped
4 tbsp cumin
1 tbsp cayenne pepper (extra hot)
4 cloves garlic, chopped
2 tsp butter
juice, ½ lemon
3 tsp olive oil
Salt & black pepper

Melt butter in a pan, and stir in garlic. Fry till fragrant, then stir in onions. Fry till slightly translucent. Then, stir in zucchini and stir fry till nicely cooked (it won’t be too long, otherwise it’ll be mushy).

Soak the garbanzo beans in boiling water for about 5 minutes. When ready, drain, and pour into pan of stir-frying vegetables. Turn of the heat. Pour in your lemon juice and give it a good stir. Set aside to cool.
Add 3 tsp olive oil to the cous cous to nicely coat it, then add water and cook according to directions on the box. When ready, fluff it nicely, and add cumin, salt and pepper.

Mix the vegetables into the cous cous and stir gently. Add cayenne pepper to as spicy as you would like it (mine is quite raging hot, for a salad). Serve as is, or store in the fridge for a day or two. I tend to chomp on mine while it’s still chilled from the fridge, but sometimes I like to warm it up, sprinkle more cayenne pepper, and just chill out.