Couscous is a pantry staple at our house. It’s simple to make and transforms whatever ingredients we have laying around in the fridge into a filling meal. So, this week, we’re adding a couscous salad from Chantelle Grady to our month of delicious salad recipes. It’s warm, hearty and perfect for busy weeknights. Here’s how to make it…
Warm Couscous Salad
by Chantelle Grady
This recipe is my go-to when the fridge is looking a little bare and I’m in a bit of a hurry. My husband and I have been enjoying this warm salad for years, and now our three-year-old loves it too, which makes dinnertime drama-free. You can use whatever veggies you have on hand. Grill them, bake them or throw some in raw. My favorite combination is uses grilled zucchini, fresh spinach leaves, cherry tomatoes and crumbled goat cheese. It’s a great dish to add to the Meatless Monday repertoire, or a perfect accompaniment for fish or chicken.
Recipe: Warm Couscous Salad
2 cups chicken stock (or vegetable stock)
1 cup couscous
1 tbsp butter
1 zucchini, sliced diagonally
1/4 cup pine nuts
Large handful baby spinach leaves
12 cherry tomatoes, halved
1/4 cup goat cheese
Sea salt and cracked black pepper
In a small pot, bring chicken stock to a boil. Turn off heat, add couscous, stir to combine and allow to sit for 5 minutes with the lid on. Using a fork, fluff up couscous. Add butter and gently stir through. Transfer to a large bowl and allow to cool slightly.
Place zucchini in a bowl and drizzle over a little olive oil. Toss to coat. Place on a hot grill or frying pan and grill both sides until charred.
Place pine nuts in a frying pan and heat over medium heat until golden.
To the bowl of couscous, add the grilled zucchini, toasted pine nuts, baby spinach leaves and tomatoes. Crumble the goat cheese into the bowl. Squeeze with lemon juice, drizzle with balsamic vinegar and a little more olive oil. Season with salt and black pepper. Toss gently to combine. Divide among bowls and serve.
Thank you so much, Chantelle!