Couscous Salad with Cucumbers & Onions
We had a quick detour off the salad path but fret not, it is still the prime time of summer and we are back! The goal is the same, try to find fun sides with fresh ingredients and tons of flavor. If they happen to fall under the strict definition of salad, even better. But I'm feeling fairy flexible.
Part of the challenge with salads or side dishes in general is to find flavors which compliment or echo the main course. For example, it would be weird to have a taco salad if the main course was lasagna. Just like it would be odd to have an Italian pasta salad paired with sushi. Not that each isn't delicious in it's own right, but for a meal to feel complete it usually has an overarching theme.
This week the goal was to find something with middle eastern flavors to compliment grilled lamb burgers with tzatziki sauce.
First option: classic shirazi salad with cucumbers, tomatoes and onions. Delicious option, but I wanted something with a little more substance.
Second option: mast-o-khiar. More of a Persian dip with cucumbers and yogurt. Very refreshing, but with the tzatziki the extra yogurt seems superfluous.
One common theme is the cucumber element in each dish. So why not pair some pearl couscous with cucumber, red onions and tons for fresh herbs for a substantive side?
Perfect. Let us begin.
First, cook a box of pearl couscous according to package directions. Mine called for boiling for 8-10 minutes, then fluffing with a fork. So that is what I did. It should give you about 4 cups of cooked couscous.
** I much prefer the texture of pearl or Israeli couscous to the smaller, more common version. In a pinch I would substitute orzo prior to substituting small couscous.
Heat a skillet over medium-high heat and add pine nuts. Toss occasionally until toasted on all sides for 3-5 minutes. They will be done as soon as you start to smell their nutty fragrance. Set aside.
While the couscous cooks, get out your trusty mandoline. What, no mandoline? That is travesty which should be remedied. I suppose you can brush up on your knife skills, but I guarantee a mandoline will give you uniform, beautifully thin slices. Worth the investment.
Cut one end off an English cucumber and slice it in half lengthwise. Slice it paper thin on your mandoline. Add to a large bowl.
Cut a small red onion in half and trim off one end. With the flat side on your cutting board, cut in half almost all the way to the other end. Slice it on the mandoline to produce lovely onion quarters. Add to the large bowl with the cucumbers.
Roughly chop parsley and cilantro and add to bowl.
In a small bowl, combine lemon zest and juice, olive oil, honey, chili powder, and cumin. Mix well and set aside.
Add couscous to the bowl with the vegetable and pour the olive oil mixture over top. Toss gently to cover all ingredients. Add salt and pepper to taste.
Top with pine nuts and feta cheese.
Mix again just prior to eating. Feel free to serve warm or cold - both are delicious. Enjoy!
Published 06/05/2013
Part of the challenge with salads or side dishes in general is to find flavors which compliment or echo the main course. For example, it would be weird to have a taco salad if the main course was lasagna. Just like it would be odd to have an Italian pasta salad paired with sushi. Not that each isn't delicious in it's own right, but for a meal to feel complete it usually has an overarching theme.
This week the goal was to find something with middle eastern flavors to compliment grilled lamb burgers with tzatziki sauce.
First option: classic shirazi salad with cucumbers, tomatoes and onions. Delicious option, but I wanted something with a little more substance.
Second option: mast-o-khiar. More of a Persian dip with cucumbers and yogurt. Very refreshing, but with the tzatziki the extra yogurt seems superfluous.
One common theme is the cucumber element in each dish. So why not pair some pearl couscous with cucumber, red onions and tons for fresh herbs for a substantive side?
Perfect. Let us begin.
First, cook a box of pearl couscous according to package directions. Mine called for boiling for 8-10 minutes, then fluffing with a fork. So that is what I did. It should give you about 4 cups of cooked couscous.
** I much prefer the texture of pearl or Israeli couscous to the smaller, more common version. In a pinch I would substitute orzo prior to substituting small couscous.
Heat a skillet over medium-high heat and add pine nuts. Toss occasionally until toasted on all sides for 3-5 minutes. They will be done as soon as you start to smell their nutty fragrance. Set aside.
While the couscous cooks, get out your trusty mandoline. What, no mandoline? That is travesty which should be remedied. I suppose you can brush up on your knife skills, but I guarantee a mandoline will give you uniform, beautifully thin slices. Worth the investment.
Cut one end off an English cucumber and slice it in half lengthwise. Slice it paper thin on your mandoline. Add to a large bowl.
Cut a small red onion in half and trim off one end. With the flat side on your cutting board, cut in half almost all the way to the other end. Slice it on the mandoline to produce lovely onion quarters. Add to the large bowl with the cucumbers.
Roughly chop parsley and cilantro and add to bowl.
In a small bowl, combine lemon zest and juice, olive oil, honey, chili powder, and cumin. Mix well and set aside.
Add couscous to the bowl with the vegetable and pour the olive oil mixture over top. Toss gently to cover all ingredients. Add salt and pepper to taste.
Top with pine nuts and feta cheese.
Mix again just prior to eating. Feel free to serve warm or cold - both are delicious. Enjoy!
Couscous Salad with Cucumbers & Red Onions
Published 06/05/2013
Ingredients
- 2 cups Israeli pearl couscous
- 2 1/2 cups boiling water
- 1/3 cup pine nuts, toasted
- 1 bunch cilantro, chopped
- 1 bunch flat leaf parsley, chopped
- 1 English cucumber, cut in half lengthwise and very thinly sliced
- 1 red onion, cut in quarters and very thinly sliced
- 2 lemons, zest and juice
- 1/2 cup extra virgin olive oil
- 2 tablespoon honey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/3 cup feta cheese
- Salt and pepper to taste
Instructions
- In a medium saucepan, cook couscous in water according to package directions.
- In a small skillet, toast pine nuts over medium heat until fragrant and lightly browned. Set aside.
- Chop cilantro and parsley and add to a large bowl along with the finely sliced cucumber and onion. Toss to gently mix. Set aside.
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, honey, chili powder and cumin. Set aside.
- Fluff warm couscous with a fork and add to the large bowl with vegetables. Drizzle with olive oil mixture then stir gently until all combined. Add salt and pepper to taste. Top with feta and pine nuts. Serve warm or cold.
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