Deli Couscous Recipe
Equipment
- 1 Medium saucepan with a lid
- 1 Large mixing bowl
- 1 Fork
- 1 Cutting board
- 1 Knife
- 1 Measuring cups and spoons
Ingredients
- 1 cup couscous
- 1¼ cups vegetable broth or water
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ cup dried cranberries
- ¼ cup toasted pine nuts
- 1 small red bell pepper, diced
- 1 small cucumber, diced
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- ¼ cup crumbled feta cheese
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
Prepare the Couscous:
- In a medium saucepan, bring the vegetable broth or water to a boil. Add the olive oil and salt.Stir in the couscous, cover the pan, and remove it from heat. Let it sit for 5 minutes.After 5 minutes, fluff the couscous with a fork to separate the grains.
Prepare the Ingredients:
- While the couscous is resting, prepare the other ingredients. Dice the red bell pepper and cucumber, chop the parsley and mint, and toast the pine nuts if they aren't already toasted.
Combine Ingredients:
- In a large mixing bowl, combine the fluffed couscous with dried cranberries, toasted pine nuts, diced red bell pepper, cucumber, chopped parsley, and mint.If you're using feta cheese, crumble it and add it to the mix.
Dress the Couscous:
- Squeeze the lemon juice over the couscous mixture. Drizzle with extra-virgin olive oil.Season with salt and pepper to taste. Toss everything together until well combined.
Serve:
- The Deli Couscous can be served immediately, or it can be chilled in the refrigerator for 15-20 minutes for a cooler, refreshing salad.
Notes
- This recipe is versatile; you can add or substitute ingredients based on your preference. For a spicier version, add a pinch of red pepper flakes.
- To make it vegan, simply omit the feta cheese.