couscous salad
Relax everyone! The Salad of the Summer is here.
I don’t think I’m overstating it when I say that this is the Perfect Salad for every single one of your summer needs and once you try it you will make it on repeat all summer long! I’ve already made it three times within a month. It’s quick, easy, versatile, can be adapted with what’s on hand, is great the next day, and can sit out all afternoon. It’s the perfect candidate for potlucks, BBQs, picnics, bagged lunches, leftovers… pretty much everything! Mix up the veg as you please; tender green veggies like green beans or broccoli are great here, or go wild and try corn, tomatoes, eggplant, or any other available summer veg! If you don’t have a grill pan, a regular skillet is just as good, or pop your veg under the broiler for a few minutes for that nice beautiful char. Any sturdy greens will be beautiful in this; spinach, kale, collards, arugula, whatever! I usually go crazy with herbs and toppings, but I wanted to keep things simple with minimal ingredients. Mustard greens are robust and flavorful, adding plenty of body and tons of flavor to this dish with no need for extra flavorings! Of course if you have fresh herbs on hand, feel free to throw those in as well. Try goat cheese, mozzarella, or parmesan in place of the feta, or skip it all together for a dairy free version. Swap out the couscous for quinoa or brown rice for a gluten free sitch! I could go on. So many options. Give this a try, and let me know how you like it! I promise it will not let you down, in fact you may find yourself reaching for it all summer long. You’re welcome! Enjoy your summer you lovely creatures!
PS. I made a video for this recipe because that is a thing I have been trying! Give it a watch if you like that sort of thing! Would love to hear your thoughts and feedback! K love you bye!
couscous salad with asparagus and greens
1 c couscous
1 1/3c boiling water
1 bunch asparagus
1 bunch mustard greens (or 2 big handfuls chopped greens)
½ cup crumbled feta cheese
2 green onions
¼ c good olive oil
3 tablespoons lemon juice, plus more to taste
kosher salt
fresh ground black pepper
directions:
Place the couscous in a large bowl. Pour boiling water over couscous and place a plate over the bowl to cover completely. Let sit for 10 minutes, then uncover and fluff with a fork. Set aside.
Trim and rinse asparagus. Place a grill pan over medium high heat with olive oil to coat the bottom. Add asparagus and cook, shaking pan occasionally, until asparagus are blackened in spots and crisp tender. Remove asparagus to a plate, and chop into 1 inch lengths when cool enough to handle. Add to the couscous.
Rinse greens and pat dry. Coarsely chop, then add to couscous. Add feta cheese, olive oil, and lemon juice. Add a generous pinch of salt and some rowdy grounds of pepper. Mix to combine. Taste and adjust seasoning, adding salt, pepper, lemon, or olive oil as needed. Serve immediately, or refrigerate to serve later, cold or at room temperature. Salad will keep well for several days in the refrigerator.
