Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Couscous Salad (Clean). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Couscous Salad (Clean) Recipe. This light and fluffy Summer Couscous Salad is paired with the flavors of summer, making it a great dish to take to a summer potluck. While everyone else is bringing the same old pasta salads that is heavy on the mayonnaise, you can proudly lay out this colorful Summer Couscous Salad that actually taste like summer (thanks to the peaches!), yet light so you don't get that heavy weighed down.
You can have Couscous Salad (Clean) using 11 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Couscous Salad (Clean)
Make ready 2/3 cup of couscous.
It’s 1 cup of Fresh spinach.
Make ready 1/2 can of black olives.
Take 1/4 cup of fresh mushrooms (sliced).
It’s 1/2 small of tomato.
You need 1/4 cup of black beans.
It’s 2 tbsp of Extra virgin olive oil.
You need 2 tbsp of garlic (chopped).
Make ready 1 tbsp of parsley.
You need 1 dash of pepper.
Prepare 1/2 small of avocado (sliced).
When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.This Greek couscous salad makes a wonderful main meal or delicious side dish.For those of you that are not familiar with it, couscous is pasta, not a grain.And just like many pastas on the market, it comes in one of two ways.
Couscous Salad (Clean) step by step
Prepare couscous according to box. Usually bring water to a boil, pour in couscous and 1 TBSP olive oil and simmer, covered, for 15 minutes sirring occasionally or until tender..
Pour cooked and drained couscous into medium mixing bowl..
In medium pan, saute spinach, sliced tomato, mushrooms, 1 TBSP olive oil, and spices until tender..
Remove from heat. Mix into bowl of couscous..
Add black beans and sliced black olives..
Top with sliced avocado..
May serve warm or cool. Add more spices to taste..
Only dress what you will enjoy as this salad doesn't sit well for a long time with the dressing on it.Cooked couscous and canned chickpeas come together in this quick lunch salad.The basil vinaigrette makes it taste anything but basic!
I think you could use just about any fish, as the citrus dressing will stand up to strong flavored fish.Add tomatoes and half the parsley to the couscous, stir through.Remove from the pan and keep warm.Wipe the pan clean and put back on medium high heat.Place corn in a Dutch oven; cover with water.
