This Revitalizing Couscous Salad recipe is from The Cook-a-Palooza Experience cookbook. Full of flavor thanks to the fusion of Italian and Southwest ingredients in the tangy dressing!
Do unfamiliar ingredients make you want to avoid them? Does seeing couscous affect you this way?
What if I told you that couscous is a pixel-sized pasta that you prepare like 5-Minute Rice.
Wait! What?
Like rice, couscous can be flavored any-way-you-like. Keep scrolling to learn how to cook couscous like a pro in no time flat!
Step #1: Stir and Let Set
Begin by bringing 1 cup of vegetable broth to a boil (you could use water), then add two beaten eggs and slowly stir them in the broth.
When the eggs are set (about 1 minute), simply remove the pot from the heat, stir in 1 cup of couscous, cover with a lid, and let it sit for 5 minutes. How EASY it that!
Step #2: Whisk and Chop
For a BIG boost of flavor, whisk together Italian salad dressing with lime juice, chili powder, and cumin in a bowl or a four-cup measuring cup (easier to pour), then set aside.
At this point, dice any crunchy vegetables you have on-hand. For this version, we peeled and diced two carrots. We also diced a cucumber and a red bell pepper.
Step #3: Toss Together
When the couscous has absorbed the liquid, use a fork to break up any clumps. Then stir in the diced vegetables, and the dressing mixture. Season with salt and pepper and give it a good toss.
Finally, chill for about 30 minutes in the fridge before topping with fresh cilantro (if you like cilantro).
Just like that, you’re cooking couscous like a pro! Continue your scroll for the full recipe details below. ⬇
Happy Cooking!
You Know What’s Easier Than Cooking Couscous? Helping Yourself to a Cup of 6-Ingredient Noodle Recipes!
The recipes are from the Café’s NEW Chopsticks Optional Take-Out Menu. It’s our way of saying thanks for giving our weekly recipe updates a try!
Revitalizing Couscous Salad
Download and Save The 6-Ingredient Version of This Recipe From Our NEW Just a Salad Take-Out Menu ➡ Learn More
Makes: 6 to 8 helpings | Time: About 20 minutes
Ingredients
1 cup vegetable broth
2 eggs, lightly beaten
1 cup couscous
1/2 cup low-fat Italian salad dressing
2 tbsp freshly squeezed lime juice
1/2 tsp each chili powder and ground cumin
1/2 cup quartered cherry or grape tomatoes
1/2 cup each diced carrots, diced cucumber and diced bell peppers
1 tbsp. chopped fresh cilantro (optional)
Salt and black pepper to taste
Directions
- In a medium pot, bring vegetable broth to a boil. Stir broth and slowly add eggs. Continue to stir until eggs are set, about 1 minute. Remove from heat. Stir in couscous. Cover with lid and let stand for 5 minutes.
- In a bowl, whisk together Italian dressing, lime juice, chili powder and cumin. Set aside.
- When couscous has absorbed the liquid, use a fork to break up any clumps. Stir in vegetables and dressing mixture. Season with salt and pepper and toss. Top with cilantro (if using) then chill in fridge for 30-minutes before digging-in!
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Brent Garell – (hey that’s me) is the founder of College Recipe Cafe, and author of The Cook-a-Palooza Experience, and 15-Minute Money Saving Meals for Students. He teaches comfy ways to cook online at Cooking Pro Jumpstart.
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