Pronounced Koos-Koos, it is considered a pasta made from Semolina or Whole wheat. The whole wheat variety obviously provides more fiber and can be easily substituted for Rice, Quinoa or Pasta, though I think Couscous salad is probably the most popular dish.

There are many varieties of Couscous, though the one I used is called Pearl or Israeli Couscous. I had always eaten the small, moroccan variety till a few years back, when my colleague got this salad for lunch from the local deli, next to our office. it reminded me of our Indian Sabudana/Tapioca!

The recipe for the dressing was shared by my friend Salma, who is from Turkey,though she did not use any hot sauce. Of course, the Indian in me can’t help but spice things up, so I added Sriracha Hot Sauce. This is completely optional, though for me this is what gives it the oomph!

The best part about this salad is it can be made in advance. If you read my post How to Organize a Diwali Mithai Exchange/Swap Party, then you know that this was one of the appetizers that I made. And if you read How to organize/ plan the best stressfree dinner party, then you know that I always like a mix of hot and cold appetizers as well as something that can be made beforehand. This salad fit the bill perfectly. Plus its so colorful, you want to reach out and eat it!

Couscous salad

Print Recipe

Course Appetizer, Salad

Cuisine Mediterranean

Ingredients

1 1/3 cup Israeli Couscous

for dressing

3 tbsp Ketchup
3 tbsp Sriracha Hot sauce
1 tbsp olive oil
Juice of 1-2 lemons I used 1 1/2 limes
1 tsp minced garlic
1/2 tsp Black pepper
1/2 tsp ground Jeera powder

Salad

Cut Vegetables like onions cucumber, tomatoes, colored peppers, cilantro.
The quantity of cut vegetables should be same as ready couscous.
8-10 olives sliced
Feta cheese-8 tbsps divided

Instructions

Prepare couscous as per directions on box
Dice vegetables
Make dressing by mixing all the ingredients.Can be made ahead and refrigerated.
Mix Dressing to couscous and leave, can even be prepared a day in advance. The flavors taste better as it has chance to get absorbed.
Just before serving, mix the vegetables, couscous, olives and half the feta cheese.
Top with remaining Feta cheese.

Notes

This is the way I prepared the Couscous.Heat a pan with 1 tbsp oil and brown 1 1/3 cup couscous in it over med heat. About 5 minutes. Add 1 3/4 cup boiling water and bring to a boil. Reduce heat to med low and cover. Simmer for 10-12 minutes.
This is the perfect salad to make in advance. Mix the couscous with the dressing and leave for a few hours inthe fridge. Vegetables and Feta cheese should be added just before serving.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Brown Couscous in oil