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Oct 2, 2011 08:22 AM

Cous cous salad

Does anyone have a favorite cous cous salad recipe? I'm looking for something that has veggies, herbs and perhaps a tangy dressing that would still taste good at room temperature. Also is there any difference in color or size of the types of cous cous sold?

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  1. MIne tends to have things like peppers, parsley, preserved lemons, onion, cucumber, chickpeas. Dressing is never anything more than olive oil and lemon juice.

    Most cous cous I see is the same size and colour - although occasionally there's the much larger Palestinian couscous (maftoul) but I've only ever cooked that as a hot carb. rather than for salad.

    1. i make my couscous with chicken stock first and granulated garlic so it has a lot of its own flavor, and then add toasted pine nuts, chopped roasted veggies (brussells sprouts are a fave) or steamed - diced yellow squash is good too, currants, sultanas or dried cherries, chopped cilantro or parsley, lots of minced shallots, and a lemony dijon vinaigrette. once i had it with that dressing (and added minced shallots) and simply chopped up frisee... that may have been my favorite.

      1 Reply
      1. re: mariacarmen

        gad that sounds good maria.
        love the Brussels [oven roasted?] and dried cherries cilantro too

      2. A friend of mine makes a salad with either Israeli or regular couscous, roasted zucchini, eggplant, yellow squash, onions and bell peppers, and dresses it with tzatziki, which sounds odd but is actually really tasty. Good cold or room temp.

        2 Replies
        1. re: biondanonima

          That sounds a lot like mine, but instead of tzatziki I make a spicy tomato dressing:

          and add feta or halloumi

          1. re: gembellina

            bobs big boy burgers used to have a T&S dressing that was truly yumderful

        2. Thank you very much, Harters, Maria and Bio, YUM!!

          1. Here are 2 recipes from Yotam Ottolenghi that are delicious. The first one is made with both couscous and mograbiah (larger than couscous) and oven dried tomatoes and labneh. The oither one is called green couscous. The couscous is covered in an heb paste made of parsley, cilantro, mint and dill and is garnished with pistachios, green onions and arugula. Both of these dishes are great at room temperature and easy to make in advance.