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Guest Post: Couscous Salad

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Today, I’m so excited to have Dina of Dina’s Days on the blog! We first met at the Cleveland/Akron/Pittsburgh blogger brunch back in February. Her blog is a constant source of cooking and diy inspiration, and her constant thrift store finds are seriously enviable. Welcome, Dina!

 

I got this recipe from my boyfriend’s mom, and although our ingredients are slightly different, it’s delicious no matter how you make it. This couscous salad is fresh, light and healthy, and the best part is that it doesn’t require any major or hard to find ingredients – I already had everything on hand! We both used Israeli pearl couscous because it’s thicker and bigger than regular fine couscous. This recipe will work with either kind, but I’m personally a fan of the pearl couscous because of the size.

 

What you need (serves 4)

1 cup Israeli pearl couscous
1 yellow squash
1 zucchini
1 cup cherry tomatoes
1/2 chick peas
1/2 spanish or kalamata olives
1/2 crumbled feta cheese
2 cups fresh spinach
2 garlic cloves
2 tablespoons olive oil
Seasoned salt
Black pepper
Lemon pepper
Onion powder

What you need to do:
Boil and cook couscous as instructed on the box or container then drain water and season with seasoned salt
Chop squash, zucchini, tomatoes, and garlic
Season vegetables with seasoned salt, black pepper, lemon pepper, and onion powder
In a large pan, cook squash, zucchini, and garlic in pan with a little bit of olive oil. If you have a grill, grill the vegetables for an even better taste.
Add drained couscous, tomatoes, olives, spinach, and chick peas to pan
Mix all the ingredients together in the pan
Remove from heat, transfer to bowl and mix cheese in and then add cheese on top before serving

Enjoy! Leftovers taste great too!

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