Cuckoo for couscous
I didn't really start enjoying couscous until recently. I used to pick it out of my tabouleh if I thought there was too much of it. But I have since realized that sometimes it's a nice substitute for other starches like rice, pasta, or potatoes. As a result, Capt Mike and I now eat it on a fairly regular basis, most often in the form of this simple, flavourful salad.
Couscous Salad
1 cup whole wheat couscous (I use President's Choice brand)
1 cup boiling water
1 cup fresh Italian (flat leaf) parsley, chopped
4 Lebanese/baby cucumbers, sliced
1 cup grape tomatoes, halved (or 4 plum tomatoes, chopped)
4 green onions, chopped
2 tbsp lemon juice
2 tbsp olive oil
1. Pour dry couscous in the bottom of a large mixing boil. Add hot water, stir, cover, and let stand for 5 minutes.
2. Fluff moistened couscous with a fork, then mix parsley, tomatoes, onions, and cucumber.
3. Dress with the lemon juice and olive oil, and toss to coat.