Chilled Couscous Salad

If you’re someone who hates chopping vegetables, maybe skip over this little entry. Or you could suck it up and realize this is going to amplify you’re life so just get over it and stop being lazy for 5 minutes.

Really, those are the two main options if you’re not incredibly excited about this. However, I don’t really know you’re life or back story and I can’t promise that I really want to.

Like, I could say, “Reader, I want to know everything about you! Let's go grab coffee and talk it out!” But if we’re honest, that would probably be a lie. I’m super busy. You know, reading….drinking wine…keeping up with my shows….

I’ve got a lot of responsibilities.

Don’t be mad.

This is basically a mash-up of two recipes I’ve tried/seen and I think it is just freakin delicious. Especially when the weather starts getting warmer and you don’t want a heavy, hot meal making you sweat even more. Like, it’s really hard to keep up a Disney Princess image while you have buckets of sweat coming out of your pits.

We get it. So, try this. Chilled Couscous Salad

Chilled Couscous Salad

2 Cups Dry Golden Couscous

3 Cups Water

1 Bay Leaf

1 Chicken Bouillon Cube

Bring the water to a rolling boil in a sauce pan along with the bouillon and bay leaf. Once the cube is fully dissolved, stir in the couscous. Remove the sauce pan from heat and let sit, covered for 5 to 10 minutes.

What happens next is pure magic, especially if you’ve never made couscous before. It is going to swell and get magically bigger and beautifuller. Kind of like those mini-dinosaurs you bought as a kid that got real big when you soaked them in the bathroom sink. Except this is better because you can eat it and people won't think you're remedial.

Once all the water is absorbed, remove the bay leaf and let the couscous cool. Whilst that is happening, begin chopping all your delicious vegetable blessings.

4-6 Campari or Roma Tomatoes, preferably roasted

1 Portobello Mushroom

½ Cucumber

½ Purple Onion

1 Bell Pepper, any color will do

½ Cup Green Onions

Minced Fresh Basil, Thyme, Italian Parsley

Salt & Pepper, to taste

¼ Extra Virgin Olive Oil

Juice of 1 Lemon

Dice all of your vegetables and combine in a large serving bowl. This step honestly works best if you pretend you're on Iron Chef or hosting your own cooking show like Rachael Ray except we're prettier. Trust me, I've put in the leg-work.

...It should look like this

Season with fresh herbs, salt and pepper.

Toss in Lemon Juice and EVOO and stir well, making sure all the seasonings are evenly distributed.

If you do not have access to fresh herbs, first of all, add that to your to-do list. Or your significant other's to-do list. Second of all, dried herbs work just fine.

Begin to work in the couscous, little by little, until you’ve added all of it and the mixture is evenly “vegetated.”

At this point, do a little taste test and add more salt/pepper/EVOO/lemon to your liking.

Chill for an hour and serve! Don’t be surprised by how much you love it.

Chilled Couscous Salad