Couscous Warm Salad Recipe
I love this recipe because it perfectly combines vibrant, fresh veggies with the fluffy texture of couscous, creating a dish that’s as satisfying as it is easy to make. The touch of cumin and smoked paprika adds an irresistible warmth and depth, and the optional feta gives it that extra pop of flavor that’s simply amazing.
I love making dishes that are packed with nutrition and flavor, and my Couscous Warm Salad is no exception. It combines light, fluffy couscous with a mix of fresh vegetables that are both earthy and sweet (think red bell pepper, zucchini, and cherry tomatoes).
The addition of cumin and smoked paprika brings a dimension of flavor that you usually don’t find in salads. The dish finishes with fresh, bright parsley and lemon juice.
This is totally wholesome by itself, but if you want to sprinkle some feta on top for a punch of salinity, I wouldn’t blame you.
Ingredients
Couscous is a carbohydrate; it gives you energy and is supremely adaptable in the many kinds of dishes it can be part of.
Broth made from vegetables: Elucidates and augments flavor while maintaining dish moisture.
Olive Oil: Has good fats; fatty flavor; helps grappling of nutrients.
Red Onion: Contributes to the salad’s crunch and imparts a subtle sweetness.
Red bell pepper is high in vitamin C and offers both sweetness and color.
Zucchini: Low-calorie; provides fiber and has a delicate flavor.
Juicy, cherry tomatoes shine with an abundance of antioxidants and vitamin C.
Parsley: Delivers a fresh taste and is a powerhouse of vitamins A and C.
Feta cheese: Contributes a creamy texture and a tangy taste; meets calcium requirements if consumed.
Ingredient Quantities
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 2 tablespoons olive oil
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1/4 cup crumbled feta cheese (optional)
Instructions
1. Pour the vegetable broth into a medium saucepan and bring it to a boil. Take the pan off the heat, and stir in the couscous. Cover the pan and let it sit for five minutes, to allow the couscous to absorb the broth. Use a fork to fluff the couscous, which should be tender and light.
2. In a big frying pan, warm the olive oil on medium. Throw in the cubed red onion and let it be for about 3 minutes, until it is see-through.
3. Include the chopped red bell pepper and zucchini in the skillet. Cook them for another 5 minutes until they are soft.
4. Add the cherry tomatoes and cook 2-3 minutes longer, or until they start to soften.
5. Combine the spices and coat the vegetables thoroughly. To do this, add the cumin, smoked paprika, salt, and pepper to the skillet and stir. Make sure that the spices are well mixed and that they cover all of the vegetable surfaces.
6. Ensure the ingredients are well combined: Remove the skillet from heat and stir in the cooked couscous.
7. Incorporate the mixture by adding the lemon juice and chopped parsley.
8. Season it to taste and adjust with more salt and pepper if needed.
9. Move the salad, which is warm, to a dish that is meant for serving.
10. If feta cheese is used, crumble it and sprinkle it over the dish. Serve immediately, and enjoy the fresh flavors.
Equipment Needed
1. Medium saucepan with lid
2. Large frying pan or skillet
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Sharp knife
7. Mixing spoon or spatula
8. Fork
9. Serving dish or bowl
FAQ
- Can I use a different grain instead of couscous?Absolutely, you can swap out the couscous for quinoa, bulgur, or even orzo. Just make sure to alter the cooking style to fit the grain you’re using.
- Is there a way to make this salad vegan?You can easily make the salad vegan by omitting feta cheese or replacing it with a cheese alternative that’s plant-based.
- How can I add more protein to this dish?You can increase the salad’s protein content by adding chickpeas, grilled chicken, or shrimp.
- Can I prepare the salad in advance?Indeed, you can prepare it in advance. Simply keep it in an airtight container in the fridge and it will stay fresh for 2 days. When it’s time to serve, throw in the fresh herbs and cheese.
- What is the best way to store leftovers?Keep any remaining salad in an airtight container and stash it in the refrigerator for up to 2 days. The flavors will meld over time, making the salad even more delicious.
- Can I use different vegetables?Certainly! You can use any of your beloved vegetables that are in season, like sweet potatoes, roasted to perfection, squash as a butternut, or any kind of broccol.
Substitutions and Variations
1 1/4 cups veg broth – You can substitute chicken broth for a milder flavor.
2 tablespoons olive oil – Substitute with avocado oil or melted coconut oil.
1 red bell pepper, diced – You might try using yellow or orange bell pepper instead for a different flavor and color.
1 small red onion, diced
– Substitute with shallots or yellow onions for a different flavor.
1/4 cup crumbled feta cheese (optional) – Substitute goat cheese or skip this for a dairy-free recipe.
Pro Tips
1. Roast the Vegetables: For enhanced flavor, you can roast the red onion, bell pepper, zucchini, and cherry tomatoes in the oven at 400°F (200°C) for about 20 minutes before adding them to the couscous. This will deepen their flavors and add a slight char.
2. Infuse the Broth: Add a bay leaf or a sprig of thyme to the vegetable broth while it’s boiling to infuse additional flavor into the couscous. Remove the herbs before adding the couscous.
3. Zest of Lemon: Add a teaspoon of lemon zest to the dish along with the lemon juice for an added citrusy brightness that enhances the fresh flavors of the vegetables and herbs.
4. Couscous Texture: After fluffing the couscous, drizzle a tiny amount of olive oil over it and fluff again to prevent clumping and ensure each grain is separate.
5. Enhance with Nuts: Sprinkle some toasted pine nuts or slivered almonds on top of the completed dish for added texture and a nutty flavor that pairs well with the other ingredients.
Couscous Warm Salad Recipe
My favorite Couscous Warm Salad Recipe
Equipment Needed:
1. Medium saucepan with lid
2. Large frying pan or skillet
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Sharp knife
7. Mixing spoon or spatula
8. Fork
9. Serving dish or bowl
Ingredients:
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 2 tablespoons olive oil
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Pour the vegetable broth into a medium saucepan and bring it to a boil. Take the pan off the heat, and stir in the couscous. Cover the pan and let it sit for five minutes, to allow the couscous to absorb the broth. Use a fork to fluff the couscous, which should be tender and light.
2. In a big frying pan, warm the olive oil on medium. Throw in the cubed red onion and let it be for about 3 minutes, until it is see-through.
3. Include the chopped red bell pepper and zucchini in the skillet. Cook them for another 5 minutes until they are soft.
4. Add the cherry tomatoes and cook 2-3 minutes longer, or until they start to soften.
5. Combine the spices and coat the vegetables thoroughly. To do this, add the cumin, smoked paprika, salt, and pepper to the skillet and stir. Make sure that the spices are well mixed and that they cover all of the vegetable surfaces.
6. Ensure the ingredients are well combined: Remove the skillet from heat and stir in the cooked couscous.
7. Incorporate the mixture by adding the lemon juice and chopped parsley.
8. Season it to taste and adjust with more salt and pepper if needed.
9. Move the salad, which is warm, to a dish that is meant for serving.
10. If feta cheese is used, crumble it and sprinkle it over the dish. Serve immediately, and enjoy the fresh flavors.