Couscous: Our Summer Grain

When it's hot in the summer, the last thing anyone wants to do is heat up the kitchen with cooking.  But what grain can you serve with grilled vegetables and meat?

Our solution:  couscous.  These tiny pasta balls cook up in 5 minutes, so they won't heat up your kitchen or stop you from doing your favorite summer activities.



When shopping for couscous, be sure to choose couscous that's labeled "whole grain".  You can buy it in a box, a plastic container, or from the bulk bin.  Just be sure to throw out the "flavor packets" that sometimes come with the boxed couscous.  (These can be full of sodium.  It's better to add your own herbs and spices after you've cooked the couscous.)

To cook couscous, bring 1C water to a boil in a pot.  Pour in 2/3C couscous, cover the pot, then remove from heat.  Let it set for 5 minutes, fluff with a fork, then serve.  Easy as can be!

For even more flavor in your couscous, use 1/2C water and 1/2C chicken or vegetable stock in place of the 1C water.

To learn how to cook couscous, you can watch our own Chef Drew!  Visit our YouTube channel:  http://www.youtube.com/watch?v=O86CIpPjxOs

One of our favorite applications for couscous is to make it into a cold salad.  We were inspired by the flavors of the Middle Eastern tabbouleh salads.  Try this one at home, and let us know what you think:

Mediterranean Couscous Salad

2C cooked couscous, cooled
3 large tomatoes, preferably heirloom, chopped
1 cucumber, chopped (peeling is optional)
1 bell pepper, any color, seeded and chopped
1-3 jalapenos, seeded and minced (more or less depending on heat preference)
3T fresh mint, chopped
3T fresh parsley, chopped
1T fresh basil, chopped
2 scallions, finely chopped
1/4C feta, crumbled
3 lemons, juiced
1 lemon, zested
1/4C olive oil
1/4C nuts, toasted (almonds or pine nuts work wonderfully)
Salt and pepper, to taste

1. In a large bowl, combine the couscous, tomatoes, cucumber, bell pepper, jalapenos, mint, parsley, basil, and scallions.
2. Dress the salad with the lemon juice, lemon zest, and olive oil.
3. Crumble the feta in to the salad and add in the nuts.  Mix gently.  Season to taste and serve cold.