An easy to make, flavourful salad that makes a great side dish, or a satisfying lunch. The turmeric adds a vibrant yellow colour to the couscous!
Couscous Salad
Couscous Salad
Cathy Kirkham
Ingredients
Couscous Salad
- 2 c water
- 1 1/2 c couscous
- 1/2 tsp ground turmeric
- 1 can chickpeas, drained and rinsed
- 1/2 c diced red onion
- 1 container multi coloured cherry tomatoes, quartered
- 1/2 c slivered fresh basil, or flat parsley
Cathy's Favourite Salad Dressing
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp dijon mustard
- 6 tbsp olive oil
- salt and pepper
Directions
Couscous Salad
Cooking Couscous.
Stir couscous and turmeric in a bowl. Boil the water, pour over couscous, stir to combine. Cover with a lid or plastic wrap, let sit for at least 5 minutes. Fluff with a fork.
Combine ingredients in a bowl. Top with your favourite dressing until moistened to your liking.
This is a salad that can be altered to your taste, like peppers better than tomatoes, no problem. Use green onions instead of red. Add some feta for extra flavour.
Cathy's Favourite Salad Dressing
Combine all ingredients, whisk together.
This is a dressing I always have in the fridge, I usually make double. We rarely use anything else.
