Couscous and lamb make up for a really successful combination. When my husband and I are grilling the lamb, a bowl with fluffy couscous is often sitting next to the meat on my table.
This time, the Quinoa Tabbouleh recipe was used a base for my new side dish. I really wanted something fresh, bright, and juicy, so I added more vegetables and replaced parsley with cilantro (cilantro is great with lamb). The salad turned out so good that a few days later I made another bowl and served it with pork kebabs for our friends. By the way, the kebabs were very good (the recipe will follow soon).
I prepared the salad in the morning to serve it at dinner – over a few hours later the flavors are developing and the salad only gets better.
Also this is a delightful, bright and fresh vegetarian dish which can be enjoyed as a salad, side dish or a full meal for lunch or dinner.
Couscous Salad with Cilantro
- 1 cup whole wheat couscous
- 1 cup boiling water
- ½ small red onion or 4 green onions, finely chopped (or a mixture of red/sweet onion and green onion)
- 1 cucumber, peeled, seeded, finely chopped (or 2-3 Persian or pickling cucumbers)
- 1 large celery stick, finely chopped
- 1 large bell pepper, finely chopped (or a mixture of peppers of different colors)
- 1 chili pepper, finely chopped (jalapeno or fresno)
- 2-3 meaty medium tomatoes, finely chopped
- 1 cup of finely chopped cilantro
- Juice of ½ – 1 lemon
- 1/3 cup extra virgin olive oil (approximately)
- Black pepper (optional)
In a bowl, pour one cup of boiling water over the couscous. Stir and set aside for 7-10 minutes. Fluff the couscous with a fork. Let it cool.
In a bowl, mix all the ingredients. Taste the salad. If needed, add more lemon juice, salt and olive oil.
Let stand in the refrigerator for at least one hour.
Cook with pleasure!