July 21, 2009
Herbed Couscous Salad
[Salade de semoule aux herbes]
My sister and I went through a pretty intense couscous* phase when we were teenagers: my mother kept a kitchen cabinet stocked with little pre-portioned pouches of semoule that barely needed a minute and a half of boiling before we could snip them open, pour their contents into a bowl, add a bit of salt and butter, and call it lunch. We loved the stuff.
I remember suggesting this very menu to Maxence once, early in our relationship, and he looked at me like I had two heads. (Sometimes I think about this, and my former flame for canned beef ravioli, when people ask, "So, were you always interested in cooking?")
I no longer make whole meals out of plain couscous (see there, on top of my shoulders? only one head!), but I have retained my fondness for the unique mouthfeel it provides, each forkful soft and pillowy before it bursts into a thousand tiny beads that roll around the tongue.
I favor whole wheat couscous now, for reasons of nutrition and taste, and I serve it as an ultra-easy side to stews, Maghrebi in spirit or not. And in the summer, I like to use it as a base for quick, refreshing salads such as this one.
It is inspired by the North African tabouli, better known in France and more ubiquitous at parties than the Lebanese version: couscous-based where its Lebanese cousin involves bulgur (cracked wheat), the North African tabouli also reverses the proportion of white (grains) to green (chopped herbs).
Unless you make your own semolina, hand-rolling, steaming, and sun-drying the grains, which is crazy but admirable, preparing couscous takes ten minutes and approximately zero effort: the store-bought kind is pre-cooked, and only needs plumping in freshly boiled water. You don't even need to turn on the stove; an electric kettle will suffice.
Other than that, there will be a little herb snipping involved -- I like the well-balanced trio of parsley, chives, and mint, but you can pare that down or go wild depending on what you have on hand -- and the slicing of a few cherry tomatoes, but that's about it. Simple, really, and ideal for satisfying lunches, barbecues, and picnics.
Tabouli ordinarily calls for lemon juice, but I find its sharp trill can overwhelm the other flavors, so I prefer to use bottled verjuice -- the juice of unripe grapes -- as the acidic component.
The tomatoes in tabouli are usually diced from regular-size whole fruits, the juices of which help rehydrate the couscous grains, but cherry tomatoes tend to offer a sweeter and more concentrated tomato flavor that works nicely here, and is accented by an otherwise undetectable pinch of cinnamon.
* The term couscous can be used to mean either, 1. a pasta of North African origin made of crushed and steamed Durum wheat semolina, like here, or 2. a North African dish consisting of said pasta, steamed and served with stewed vegetables and grilled meat.
Herbed Couscous Salad
- 240 ml (1 cup) uncooked couscous, whole wheat if available (bulgur or quinoa may be substituted)
- olive oil
- about a dozen stems chives
- 1 small handful flat-leaf parsley leaves
- 1 small handful fresh mint leaves
- 1 tablespoon verjuice (available from fine foods stores; substitute lemon juice or a mild vinegar, white wine or cider)
- harissa, to taste (substitute another garlicky chili sauce, such as sriracha)
- a dash of zest from an organic lemon, finely grated
- a teeny pinch ground cinnamon
- 180 grams (1 rounded cup) ripe cherry tomatoes, about 20, sliced in halves
- salt, black pepper
Serves 2 to 3; the recipe can be doubled.
Put the uncooked couscous in a medium heatproof bowl. Add a good drizzle of olive oil and rub it into the grains to coat lightly. Bring 240 ml (1 cup) water to a boil and pour it over the couscous. Cover and let stand for 10-12 minutes (or according to the package), until all the water is absorbed. Fluff with a fork or your fingers until no lump remains. Set aside to cool.
Using kitchen shears, snip the bunch of chives into teeny sections. Roll the parsley and mint leaves together into a little rolled bunch and snip into small ribbons (in French, this is called une chiffonnade; chiffonner means to crease/crumple).
In a medium salad bowl, stir together the verjuice, a good dollop harissa, a drizzle of olive oil. Add the herbs, lemon zest, and cooled couscous. Sprinkle with cinnamon, salt, and pepper, and toss to coat. Fold in the tomatoes, taste, and adjust the seasoning.
Cover and refrigerate for an hour if possible, so the flavors have time to meld, and up to 3 or 4, but not much longer or the herbs will wilt.
More Entries Like This One:
~ Roasted Patty Pan Squash and Herbed Chickpeas
~ Mint Lemonade
~ Chestnut and Chorizo Soup
~ Cauliflower Semolina with Dried Fruits
~ Cherry Tomato Cinnamon Jam
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Comments (46)
Permalink | Posted by clotilde in Lunch Dishes - Recipe Inside! - Vegetables
I think I had a couscous dish just like this in a hookah bar in Olomouc, Czech Republic. It's neat to see how these influences spread across Europe!
Posted by Amelia of Gradually Greener on July 21, 2009 6:14 PMLovely and so perfect for summer :)
Posted by City Girl on July 21, 2009 6:27 PMI've been making cous cous salads all summer, but I favor a Moroccan version with preserved lemons. I used the last lemon this weekend and started a new batch last night - so no more for one month. Maybe I'll try this recipe soon. I have some fresh heirloom cherry tomatoes and lots of cilantro in the fridge.
Posted by design_SMITH on July 21, 2009 6:29 PMFunny! I just bought Couscous 2 days ago as someone mentioned it and I thought "I really should give this a try" (especially as it seems so quick to prepare) but I didn't have any recipes at hand ... so it is a lovely coincidence that you happen to write about couscous! :-)
Posted by Marie-Sophie on July 21, 2009 7:01 PMThanks so much for my first couscous recipe!!!
I love couscous, too - as a matter of fact,, we are having it tonight (Moroccan- or French-style, with stewed veg, chickpeas & harissa). I love it cold in salad, though. Almost nicer than my absolute favourite rice salad.
Posted by Mrs Redboots on July 21, 2009 7:01 PMTo plump up the couscous, I prefer to use a roughly grated cucumber rather than hot water.
Posted by Claire on July 21, 2009 7:28 PMIt also add a fresh taste which goes well with the herbs.
Your power to make me hungry for healthy food is unparalleled :)
Posted by Meg on July 21, 2009 8:02 PMBig couscous lovers here. It's so easy to make and easy to adapt.
Posted by The Duo Dishes on July 21, 2009 8:43 PMYum, couscous. I think this is exactly what I am in the mood for now. I have never heard of verjuice before, I am going to have to keep an eye out.
Posted by Erin on July 21, 2009 9:33 PMMmm- love couscous (and also love Buitoni canned beef ravioli too!!).
Recently made this recipe which would work well with couscous instead of quinoa...
Posted by eatlivetravelwrite on July 21, 2009 11:42 PMThis sounds really good. I will make it this weekend to serve with salmon fillets baked with Maldon salt and a little cayenne pepper.
I don't use any oil at all ON the fish. I bake it in a hot oven in a pan in which I put a piece of aluminum foil in the bottom, grease the foil with olive oil, and then heat the pan in the oven (so the fish doesn't stick) before I add the salmon skin side down to the pan, and cook until just done.
By the way, I make your delicious cake with orange juice and orange zest all the time and serve it with lightly whipped cream laced with a little Grand Marnier.
I think I'll add a chopped cucumber to the couscous. It makes me hungry just thinking about it.
Posted by Victoria on July 21, 2009 11:52 PMI'm glad to know I wasn't the only teenager who liked eating couscous plain! ;)
Posted by Rachel on July 21, 2009 11:58 PMI am shocked to the core of my being that any foodstuff as low-rent (albeit delicious) as canned beef ravioli is even available in France. Wow.
Posted by Alix on July 22, 2009 12:30 AMOne of our favorite winter dishes is a vegetable couscous stew - I saute onion & garlic in olive oil, add chopped up cabbage, diced turnip, diced carrot & chunks of potato, let it all simmer in some broth until just tender; add a can of chickpeas, a can or two of tomato chunks, salt & a few bay leaves, and let simmer until rich and soft and delicious - and serve over couscous, of course, with a sprinkle of parsely on top! The couscous sops up the lovely juices beautifully...
Posted by Ursula on July 22, 2009 3:01 AMWe share a love for canned beef ravioli!
Posted by Morta Di Fame on July 22, 2009 4:35 AMSounds yummy! I'll give that a try.
I've a couscous recipe (developed for a vegetarian friend) that's pretty similar. I add toasted pine and cashew nuts in addition to the parsley, cilantro and lemon juice. I also add some baby carrots to it.
Posted by Marie on July 22, 2009 8:16 AMI love tabouli (and bulgur) - what a great idea to use the same amount of herbs to spice up a couscous salad as well.
Posted by Pille @ Nami-Nami on July 22, 2009 9:44 AMI'm just back from Southern France where I've seen my mother in law prepare taboulé ithout adding water to the grain - the diced veggies helps the grain re-hydrate, she prepares it at least 12 hours before... the taste is amazing !!!
Posted by ellya on July 22, 2009 10:53 AMYou truly have a gift for creating perfect lunch box food which can be made quickly in the morning and improves as it sits (your chorizo, tomato and pistachio salad is a favourite of mine). I love having a nice lunch to look forward to when I'm at work, if only the weather was nice enough to sit outside!
Posted by Tamsin on July 22, 2009 11:57 AMHmmm, couscous was my staple food when I was in college! I usually made it like your recipe, with some variations, or with chicken, bell peppers and dried apricots. I haven't found the whole wheat - variety here in the Netherlands yet, though.
Posted by Jantien on July 22, 2009 3:11 PMLovely salad! I love the abundance of veggies and herbs in the summer; they make for such great additions to wholesome salads such as this one.
Posted by Eralda on July 22, 2009 5:13 PMWhat a great recipe.
Awesome photo too! Did you take it?
The Cherry Tomatoes look so ripe and delicious. Yummy!
Posted by Taylor Young on July 22, 2009 5:46 PMI love couscous salads. We eat it often as it's a quick and easy, yet nutritious meal for a family. We also eat it for breakfast with fresh and dried fruits, nuts and drizzle of honey or maple syrup. Yum!
Posted by Mixing Bowl Mama on July 22, 2009 8:31 PMI made it in a very similar way recently (only I added cucumbers as well), and I used lemon juice. And it was really great
Posted by Dajana on July 22, 2009 9:25 PMWell, I must admit that I still eat ready-in-2-minutes-couscous with a bit of salt and A LOT of butter every now and then...
I still love how full I feel afterwards, and it reminds me of our teenage lunches at the kitchen table too! :-)
(And also of a private joke that our mother made a while ago and that still makes me laugh!!)
Posted by celine on July 22, 2009 9:43 PMHaha! I just wrote a post about my love of canned corned beef - something that is shameful in Australia, but in the Philippines (where I'm currently), part of the regular diet. It's funny the looks and stares you can get from having a penchant for canned, tinned or packeted goods. But when you fell in love with them at a young age, the love can be hard to kick!
Posted by Yasmin (Almond & The Hazelnut) on July 23, 2009 1:22 PMI also used to attempt to make couscous into the main dish. I would mix it with as many vegetables and as much chicken as I could. My family is thankful that it now gets used as a side dish. Thank you for reminding me not to go back to my own two-headed days.
Posted by Cookin' Canuck on July 23, 2009 3:03 PMI've been on a couscous kick lately serving it as a side with dinner and this looks like a great way to expand my repertoire.
Posted by Sara on July 23, 2009 3:47 PMWhen I found no couscous in the pantry, I substituted bulgar and It was fabulous! Everyone loved it. It is destined to become a favorite.
Posted by sherrilll on July 23, 2009 6:49 PMThanks for reporting back, Sherill, so glad you liked it with the bulgur!
Posted by clotilde on July 23, 2009 7:00 PMI came across your blog via Mr. Tweet recommendation and I am so glad I checked out your site! That couscous salad looks so healthful and delicious. Your photos are absolutely stunning as well!
Posted by Jessie on July 23, 2009 7:54 PMGreat looking recipe - here's another along the same lines, only with tabbouleh. I think couscous would work well too...
Posted by Kate on July 23, 2009 9:18 PMRecipe sounds delicious, I love cous cous. Why oh why is it so expensive here in Colombia?
Posted by Daniela Restrepo on July 24, 2009 12:17 AMI had never really thought about a "recipe" for this dish - some variation on it has been one of my lunch staples for years. I like to add, based on what I have handy, diced cucumber, a can of tuna, spring onions, or crumbled feta.
Posted by Accidental Parisian on July 24, 2009 12:53 PMI too grew up eating and LOVING couscous. I really like the use of fresh mint in this recipe. Delicious!
Posted by Pink Foodie on July 25, 2009 2:00 AMI CAN NOT WAIT to make this next week for lunch!! I'm addicted to cherry tomatoes, and imagine they will look like jewels nestled in the couscous (or bulgur perhaps). It is an added delight that the recipe is so versatile.
Thanks for sharing this recipe.
Posted by msue on July 25, 2009 2:04 AMI love all varieties of couscous, and am always looking for new combinations. I'm quite addicted to quinoa lately, too, and like interchanging the two.
Posted by Erin on July 27, 2009 5:07 PMI appreciate the secret pinch of cinnamon!
Posted by Y on July 28, 2009 12:13 PMHihihihi! I like the idea of you with two heads!
Posted by Zoé on July 28, 2009 3:28 PMI love couscous! I cook it often and regularly add herbs and dried fruit into it to spice it up. I also like the cinnamon and the mint in the recipe. My family is Lebanese so we use a lot of mint in cooking. I found this great list of great staple ingredients, which make cooking in any kitchen no matter how small, possible.
Posted by jane1104 on July 30, 2009 1:47 AMI am very excited to see that I have all the ingredients, (except the couscous), in my backyard potager now! Thank you for this recipe... many others look delicious and I can not wait to try them.
Posted by The Gardener's Eden on August 7, 2009 2:10 AMMichaela
Great way to brighten up some cous-cous!
Posted by Sam on August 7, 2009 4:53 PMCherry tomatoes stuffed with couscous make a great party appetizer. They go fast everytime.
Posted by Linda in Michigan on August 9, 2009 2:56 AMI have been making a few variations of grain salads just like this one. Quinoa tabouli is a great if you add similar herbs, a little vinegar, and lots of citrus. I also created this delish rice salad with cherry tomatoes and almonds to give it a nice crunch. If you chop preserved lemons really fine, it also gives the salad a really interesting flavor profile.
Enjoy!
Posted by BigGirlPhoebz on August 15, 2009 3:25 PMTo give it the Moroccan taste, I'll ad to Ursula's recipe cumin and cinnamon... Serve with grilled meats and finally chopped onions cocked with little water and sugar until tender and chutney style. BON Appetit !
Ursula's recipe
One of our favorite winter dishes is a vegetable couscous stew - I saute onion & garlic in olive oil, add chopped up cabbage, diced turnip, diced carrot & chunks of potato, let it all simmer in some broth until just tender; add a can of chickpeas, a can or two of tomato chunks, salt & a few bay leaves, and let simmer until rich and soft and delicious - and serve over couscous, of course, with a sprinkle of parsely on top! The couscous sops up the lovely juices beautifully...
Posted by Mady on August 27, 2009 8:12 PMPosted by Ursula on July 22, 2009 3:01 AM
Absolutely delicious! I just moved to a new and discovered a local fresh food market so popped in a picked up a your ingredients. Such a fresh, light and easy meal!
Posted by Jenna on September 9, 2009 3:50 PM