I love cous cous as it is a great alternative to rice and pasta and there are so many ways you can dress it up. I try to see a bowl of freshly cooked cous cous as a blank canvas (because that is what it looks like to me), and I let my imagination go wild to see how I can use various spices, herbs and other ingredients to transform it into a masterpiece of a salad. One such recipe is my Mediterranean cous cous. This is what I enjoy making for mid-week meals when I try to be healthy and create balanced meals for my family. It also makes a great lunch for work the next day if there is any leftover, but my favourite time to make this is as a side dish to accompany barbecues or I like to pack it up in a big plastic box and serve it out during picnics.
a pack of giant cous cous
a jar of kalamata olives
a block of firm feta cheese
a pack of cherry tomatoes
juice of 1 lemon
a jar of sundried tomatoes, drained
a jar of roasted red peppers, or alternatively roast 2 whole red peppers in the oven and peel off the skin when soft.
2 tsp paprika
2 tsp oregano
2 tsp basil
2 tsp parsley
pinch of salt and pepper
2 tbsp olive oil
a large handful of fresh basil
Cook cous cous according to cooking directions on the packet, pour 1 tbsp olive oil and fluff it up with a fork to separate the grains.
Chop the olives, tomatoes, feta cheese, sun dried tomatoes and peppers into small pieces and mix into the cooked cous cous. Add the lemon juice and herbs. I used dried herbs, but I also like to use fresh herbs. Garnish with fresh basil leaves and drizzle another tbsp oil.
Ideally, cover the salad once ready and chill in the fridge for half an hour before serving to allow all the delicious flavours to soak into the cous cous grains.