Couscous Salad with Tomato, Avocado and Cucumber
Winter arrived early this year where I live. For the past 2 weeks I’ve been making many different soups and stews to keep us warm and satisfied. And while I really enjoy cooking during Fall, my mouth has been missing the bright flavors that I get from Mediterranean dishes.
So I put together an impromptu salad today from what I had in my fridge and pantry. I wanted something light and bright…not only in color, but in flavor. I had plenty of couscous on hand and some vegetables in the bin that needed using. That’s how I ended up with today’s Couscous Salad with Tomato, Avocado and Cucumber.
If you’re like me and need a switch from warm, hearty and savory…consider putting together a simple salad like this one. It’s got so many flavors that I enjoy, tangy olive oil, fresh lemon, juicy tomato, silky avocado and crunchy cucumber. Just what I needed to brighten up this snowy, cold day.
Couscous Salad with Tomato, Avocado and Cucumber
Ingredients
- 1 1/4 cup water
- 1 teaspoon kosher salt
- 1 cup couscous, large pearl size
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, small dice
- 2 medium avocados, small cubes
- 2 green scallions, finely sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 1 lemon juiced
- salt and freshly ground black pepper to taste
Instructions
- Bring water and salt to boil in saucepan over medium high heat.
- Add couscous. Cover pan with lid. Turn down and simmer for 8 minutes.
- When couscous is cooked, remove from heat and cool to room temperature.
- Once couscous has cooled pour into a large bowl.
- Add all ingredients to bowl and toss gently. Taste for seasoning, adding salt and pepper.
- Best served room temperature.
- Will keep in fridge up to 2 days.
Notes
- For protein you could use quinoa instead of couscous.
- You could also use tabouleh instead of couscous.
- If you want to add protein...add 2 cups of cooked shrimp or chicken breast.
- Flavors will be enhanced by letting the salad sit in refrigerator for a few hours. Take out about one hour before serving to allow salad to warm up to room temperature.
- As with all salads, only use the best olive oil you can find and only fresh lemon juice.
