Last night I made some Mediterranean food for my nephew's birthday. Couscous salad was one of the items on my menu.Though it takes less than 10 minutes to prepare this salad, one has to take a few things into account before preparing the salad.The most important ingredient being couscous. I realized awhile ago that it is very crucial to smell the couscous before deciding to cook with it. It can have a very bad stale smell and in the end mess up the whole salad. I have been there and done that. It took me a while to fix the salad by adding lots of mint and cilantro. Almost made me not to work with couscous again. So to make your life simple, please do smell it and then proceed with my recipe. My entry as promised to Usha's Healthy Inspirations : Salad Event
Measuring Cups and Spoons
Couscous - 1 cup
Hot water - 3/4 cup
Vegetable Broth - 1 packet from Trader Joe's
Pepper - 1/2 tsp or more for extra spice
Green Onions - 6 finely chopped
Roma or Cherry Tomato - 2 finely chopped
Cumin Powder - 2 tsp
Lime Juice - Juice of 1 whole lime
Garlic - 6 cloves finely chopped
Oil - 1 tbsp
Flat leaf Parsley - 1/4 cup finely chopped
Cilantro - 1/4 cup
Mint - 1/4 cup
Dry Cranberries - 1/2 cup( optional)
Raisins - 1/4 cup(optional)
1. Add couscous to a bowl and cover it with hot water. Add one packet of vegetable broth to it. Cover and let it sit for 7 -10 minutes.
2. Heat the pan with olive oil and add garlic,green onions and salt. Cook until it becomes soft.
3. When the couscous is done ( all the liquid would be absorbed and will appear fluffy). Use the fork and fluff it up.
4. Add salt, pepper, lime juice, cumin powder, cooked green onions, chopped tomatoes and the herbs and toss it well. Check for salt etc and then add dry fruits and serve with any meal.