Super Easy And Delicious Couscous Salad
It is so hot in Spain at the moment that I literally can’t turn on my oven, I am reduced to stove top super quick cooking and BBQing (not the worst thing in the world really).
I found a box of organic couscous in the market the other day and forgot how much I liked it so it came home with me and became my newest best friend !
After looking in the fridge and assessing the tastiest non cooking ingredients this recipe was made , other than the asparagus being pan cooked and the boiling water for the couscous I managed to stay relatively cool.
Possibly one of the easiest recipes on the planet and super quick, the one thing I highly recommend is that you use top quality olive oil I promise it makes a huge difference.
* This is a great article on olive oils and how to choose the right ones.
200g (6½oz) couscous
250ml (8fl oz) boiling water or stock
2 tbs olive oil
1 tbs balsamic vinegar
tsp rock salt
10 cherry tomatoes cut in half
1/2 cup chopped feta cheese
1/2 a cucumber chopped into bite size pieces (skin on or off )
1 bunch of asparagus chopped (ends removed and discarded)
Put the couscous in a large bowl and pour the boiling water over it.
Cover with a lid or a plate and set aside for 5 minutes.
When water is absorbed fluff with a fork.
Place asparagus in a shallow pan 1/2 tsp of the olive oil and balsamic and cook on high for about 3 min
In a bowl mix all ingredients together with couscous
* Make a quick dressing of olive oil and balsamic to drizzle over top