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Cous Cous Salad with Fresh Vegetables and Herbs

You can use whatever type of pasta or cous cous you like here. I am using large-grained cous cous here.
The following recipe provides about four servings.

Ingredients

  • 1 cup large-grained cous cous (or whatever style of pasta you like)
  • 2 cups vegetable stock
  • 1.5 tsp Kosher salt
  • 1 ripe tomato (small dice)
  • ½ red bell pepper (small dice)
  • ¼ yellow bell pepper (small dice)
  • Zest of 1 lime
  • Juice of 1 lime
  • ¼ red onion (small dice)
  • 1 clove garlic (minced)
  • 3 Tbsp fresh cilantro (finely minced)
  • 2 Tbsp fresh mint leaves (about 8 leaves, finely sliced)
  • Kosher salt and freshly-ground black pepper (to taste)
  • 2 Tbsp extra virgin olive oil (as garnish)

Instructions 

  • Bring two cups of vegetable stock to a boil in a medium-sized pot with some Kosher salt, and combine with 1 cup of cous cous (or use whatever ratio is listed on your cous cous—this will vary slightly).
  • Cover with a lid, and cook your cous cous according to instructions on the packaging, or until it is completely tender and soft.
  • *I generally mix the dried grains with boiling liquid, and let them sit covered for about five minutes.
  • When ready, remove the lid and lightly fluff the cous cous with a fork.
  • Gently place the cous cous in a medium-sized mixing bowl.
  • Incorporate the remaining salad ingredients, including the fresh herbs and variety of raw vegetables.
  • Taste, and season with some Kosher salt and freshly-ground black pepper.
  • Drizzle the pasta salad with a bit more olive oil, and mix to evenly combine.
  • Drizzle a bit of additional olive oil on top of each individual serving.

Notes

You can make this a day in advance of serving, although note that the bright green color of the fresh herbs will fade after about twelve hours.
Use whatever fresh vegetables you like here! This side dish works wonderfully when served along with your protein of choice. And it’s really healthy!