Sometimes you just need something simple, something that you can put together fast, and something that is (dare I say it) healthy! I made this “salad” (not really a salad I guess…but it can be served cold if that floats your boat, which qualifies it as a salad to me) a few weeks ago and never got around to posting it. It was made mostly with stuff that I had in my pantry and fridge, and it turned out (surprisingly) pretty great! It doesn’t get any easier than this, and the beauty of it is that the cold leftovers were good, if not even better, than when I ate it the first time warm. Don’t be afraid to switch it up a little with this…I have also made it with garbanzo beans and topped with a fried egg, and that was excellent as well.
Couscous Salad with Lemon-Mustard Dressing
Serves 2 large portions
- 1 cup whole wheat couscous
- 1 cup water
- 1 tablespoon butter
- 1 tablespoon salt + extra to taste
- juice from 1 lemon
- about 2 tablespoons whole grain mustard (the best kind of mustard)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 can artichoke hearts, chopped
- about 1/2 cup kalamata olives (could eat these all day)
- 2 Persain cucumbers, sliced (these are fun and tiny)
- pepper, to taste
Meanwhile, prepare your dressing. Whisk the lemon, olive oil, and mustard in a cup or bowl until combined. Taste, and adjust to your preferences. I like this to be very mustardy, so I would probably add some more.
Prepare your mix-ins by adding them all into a bowl. Set aside.
Heat some olive oil in a skillet, and add the garlic and couscous, toasting over medium heat for about 3 minutes.
Toss in the cucumbers, olives, and artichoke hearts and remove from heat. Stir around to mix in with the couscous, and then stir in the dressing. Add some more if it’s not dressed enough to your liking.
Salt and pepper the couscous as you like, plate up and serve. So simple! Pop the leftovers in the fridge for a nice treat later…no need to reheat!