Wild rice, quinoa, oatmeal…admit it, your grain game is getting a little stale. That’s why we’re switching things up and going against the grain with couscous.
This underrated side is so versatile and takes on whatever flavor you’re looking for. For this recipe, we wanted something bright and zesty, so we went with a vinegar-based dressing, and tossed it with some tangy tomatoes to really enhance the taste.
This couscous dish is perfect to bring to spring picnic parties or beach barbecues — it’s light, delicious, and pairs well with so many other foods!
CITRUS AND GARLIC COUSCOUS SALAD RECIPE
1 cup dried couscous, cooked according to package
1 cup broccoli, chopped
1 pint cherry tomatoes, halved
2 cloves of garlic, minced
1 tablespoon apple cider vinegar
Zest from 1/2 lemon
2 tablespoons extra virgin olive oil, for dressing
1 teaspoons extra virgin olive oil, for sautéeing
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
Salt and pepper to taste
1. In a sauté pan, heat 1 teaspoon olive oil for one minute then add in the garlic and stir continuously for one minute until the garlic becomes fragrant. Toss in the broccoli and salt and pepper to taste, and let cook with garlic for 3 minutes. Toss in the cherry tomatoes, and cook for 2 minutes or until the tomatoes become slightly blistered. Remove the veggies from heat and into the large serving bowl with the couscous.
2. In a small mixing bowl, add the apple cider vinegar, lemon zest, kosher salt, fresh cracked pepper, and 2 tablespoons extra virgin olive oil. Whisk all the ingredients together until well-incorporated, then drizzle the dressing mixture on top of the couscous with veggies. With tongs or salad spoons, toss the couscous gently until thoroughly dressed.
3. Serve warm or cold.
xx, The FabFitFun Team