College Cooking: Couscous salad
As temperatures begin to rise, a light couscous salad makes a delicious meal that will satisfy your appetite while still leaving you feeling healthy. Couscous salad is an easy-to-make meal and the ingredients included can be found in any grocery store.
1 box of couscous
2 cups of coconut water
1 tablespoon of olive oil
1/2 teaspoon of salt
1 cup of garbanzo beans (commonly known as Chick Peas)
1 cup of cherry tomatoes (cut into halves)
1/4 cup of craisins
1/4 cup of feta cheese
2 tablespoon of minced Basil and Parsley
1. Add coconut water, olive oil and salt into a medium sized pot, and bring it to a boil.
2. Add box of couscous, removing the pot from the hot burner.
Tip: Couscous is a type of grain typically used in Mediterranean cuisine. Similar to rice, it absorbs the water it is boiled in. I like to use coconut water when cooking couscous, because it enhances the flavor of the dish.
3. Let couscous sit for five minutes with a lid on it. Once the couscous has absorbed the water, empty into a bowl.
4. Add chick peas, herbs, craisins, feta and tomatoes.