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Couscous Medley Salad

June 23, 2011

It is hot this week in California, high 90’s!

After spending the past school year in Chicago, I could not be more thrilled to go home for a Californian summer. I love the city of Chicago, but Chicago weather and I are not on the greatest terms. If Chicago weather were a person, we would not be friends—He’s misleading, unpredictable, and relentless. None of which I deem as friendly qualities. However, California weather and I are on great terms and this summer is no exception. But enough about the weather and on to the food!

There are many things I love about summer, but cooking inside is not one of them. Who wants to heat up the house even more by turning on the oven to cook dinner? Not I. Fortunately, this recipe only requires the usage of a stove for about 14 minutes (including prep time). And, the most challenging aspect of the recipe is chopping all of the veggies (I admit, I am a veggie lover). It is light, refreshing, and tasty!

Although you can serve this salad warm, I recommend preparing the salad in the morning, storing it in the refrigerator to chill, and serving it aside a tasty grilled entrée for dinner. It is also perfect to share at potlucks because it makes so much!

Recipe inspired by A Little Bit of Everything:

1 ¾ cup chicken broth or water

1 tablespoon unsalted butter

1 ¼ cup Trader Joe’s Harvest Grains Blend             (Israeli style couscous, orzo, baby garbanzo beans, and red quinoa)

1 small white onion, chopped

1 celery rib, chopped

1 medium carrot, chopped

1 small cucumber, chopped and seeded

2-3 Italian tomatoes, chopped

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

2 tablespoons lemon juice

Salt and Pepper, to taste

In a medium saucepan, bring 1 ¾ cup chicken broth or water to a boil.

Add 1-tablespoon butter and stir in 1 ¼ cup Trader Joe’s Harvest Grains Blend. Bring back to a boil; reduce heat and simmer, covered, for 10 minutes.

Meanwhile, chop onion, celery, carrot, cucumber, and tomatoes in uniform-sized portions. And chop mint and parsley.

Pour couscous into large bowl and let stand for 4-5 minutes. Fluff with fork.

Add chopped veggies, herbs, lemon juice, and spices to taste. Cover and chill in refrigerator until ready to serve.

Makes 10 servings

Nutritional Information**

Calories: 106

Fat: 1.7 g (Saturated .5 g)

Cholesterol: <5 mg

Carbohydrate: 19 g

Fiber: 2 g

Protein: 3.6 g

**Note: I calculated nutritional facts using a feature on Daily Burn.

4 Comments leave one →
  1. June 23, 2011 4:02 pm

    oooh, nutritional information–you fancy! looks delish!

  2. June 23, 2011 9:50 pm

    Hi Claire. I’m so happy my recipe inspired you to make this delicious salad. Looks amazing!
    I’ve been thinking to make it again with different grains too. Bet it taste heavenly. Such a great summer dish.

    • June 23, 2011 11:08 pm

      Thank you so much for the recipe, Roxana! It was definitely a hit among my family. I love your blog too, such elegant dishes!

  3. Terrylee permalink
    April 21, 2012 5:41 am

    I’m making this for our first BBQ for the summer even though it’s spring. San Jose is expected to be in the low 90’s! baby Emmett will be trying out his wading pool for the first time also….

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