This bright and flavorful couscous salad is the perfect light meal for warm evenings or a refreshing side dish. The dish balances the earthy nuttiness of whole wheat couscous with the pop of sweetness from dried currants. A homemade dressing made from roasted garlic, fresh lemon juice, and olive oil ties everything together with a rich, aromatic punch. Freshly diced plum tomatoes add a juicy acidity, while chopped scallions and parsley provide a crisp, herbaceous finish. It&# 226;ÂÂs simple to assemble, requires minimal cooking, and delivers a satisfying texture contrast in every bite. Ideal for potlucks, picnics, or a quick weeknight dinner that feels gourmet yet effortless.
Couscous With Currents (Ew
Description
This bright and flavorful couscous salad is the perfect light meal for warm evenings or a refreshing side dish. The dish balances the earthy nuttiness of whole wheat couscous with the pop of sweetness from dried currants. A homemade dressing made from roasted garlic, fresh lemon juice, and olive oil ties everything together with a rich, aromatic punch. Freshly diced plum tomatoes add a juicy acidity, while chopped scallions and parsley provide a crisp, herbaceous finish. It&# 226;ÂÂs simple to assemble, requires minimal cooking, and delivers a satisfying texture contrast in every bite. Ideal for potlucks, picnics, or a quick weeknight dinner that feels gourmet yet effortless.Ingredients
Directions
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Bring a large pot of water to a boil. Add the couscous, currants, and 1/2 teaspoon of salt. Remove from heat and let stand for 15-20 minutes, or until the water is absorbed and couscous is tender.
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Meanwhile, prepare the tomatoes. Dip plum tomatoes into boiling water for 10-15 seconds, then transfer immediately to an ice water bath. Slip off the skins, cut in half crosswise, remove seeds, and dice the flesh. Set aside.
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Preheat oven to 400ðF (200ðC). Place unpeeled garlic cloves on a small baking sheet or in a cast-iron skillet. Roast for 10-15 minutes, turning occasionally, until blackened in spots and tender to the touch.
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Remove garlic from oven and let cool slightly. Squeeze the roasted garlic cloves out of their skins and trim any tough ends.
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In a blender or food processor, combine the roasted garlic, fresh lemon juice, olive oil, 1 teaspoon Dijon mustard, 1/4 teaspoon sugar, and a pinch of freshly ground black pepper. Blend until smooth to create the dressing.
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Fluff the cooked couscous with a fork to separate the grains. Transfer to a large serving bowl.
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Add the diced tomatoes, finely chopped scallions, and chopped fresh parsley to the couscous.
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Drizzle the lemon-garlic dressing over the salad. Toss gently to coat all ingredients evenly.
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Taste and adjust seasoning with additional salt and pepper if needed. Serve within 2 hours for best texture.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 267.5kcal
- % Daily Value *
- Total Fat 11.8g19%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 2452.7mg103%
- Total Carbohydrate 35.2g12%
- Dietary Fiber 4.5g18%
- Sugars 4.2g
- Protein 6.1g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
