Couscous Salad

Couscous salad

I do absolutely adore this time of year, but my oh my it’s busy.  There is a plethora of galas, fetes, fairs spelt this way and fayres spelt that way, shows, goodbye drinks and general merriment to be had which has once again involved the smoothie bike and this year, the bringing together of a musical.  Not single handedly, obviously.

I know, so much to do, so little time.

Amidst this party atmosphere there has been little or no time at all to even consider writing my blog.  To be honest that’s not quite true.  It’s not really time that has alluded me, after all, I have had a couple of hours before bed.  But by that time it is all I can do to muster up the energy to stare mid distance.  It’s head space.  That glorious breath you take to just think.

A measly, but honest admission.

Suffice to say, I have been remiss and must apologise for this hiatus, short though it may be.  Miniscule in the grand scheme of things.

Cracking on…

My beautiful niece Madeleine popped down to visit both ourselves and one of our local universities the other weekend, and we stopped by a salad bar for lunch – cosmopolitan things that we are.  As a base for our salad we both chose couscous which I have to say I have shelved for the last couple of years due to a couscous over eagerness.  However, I am so glad she gently persuaded me that salad was the way to go thus allowing me to indulge once more in its hidden delights.  The salad we had was absolutely delicious and it reminded me how versatile, quick, easy and nutritious couscous can be.

There are just two things to remember when making couscous.

Firstly, always read the packet to ensure that you have the correct ratio of grain to water, and secondly, seasoning.

When I add the boiling water to the couscous (160g couscous to 200ml boiling water) I always add a stock cube and leave, covered, for five minutes.  Alternatively, I boil some stock from the freezer, otherwise, for me, it’s a little too bland with just fruit or vegetables in it.

I mean you may, if you so desire, add whatever takes your fancy, but we are talking about salad for the moment and I must learn to not digress.

The beautiful man will occasionally comment on the time it takes me to make a cup of tea.  Not that I don’t do it, just that I do a million and one things whilst doing it which can often delay the receiving of said cup of tea for a ‘short’ while.


After five minutes, take off the cover and fluff up with a fork.  To the wonderfully fluffy couscous I add peppers and cucumber and then a couple of fruits such as blueberries and tomatoes.  Whatever combination you enjoy, add it. Then, for that added zing, I tear up some basil.  Berries and basil is such a lovely partnership.

Mix it all together and serve with meat, fish, or something softer such as humous. And if you really fancy pushing the boat out, a lovely warm flatbread or pitta. Mouth wateringly delicious and surprisingly filling.

Just one last tip, couscous salad doesn’t freeze well and becomes all globular and unappetising although it will keep in the fridge for a couple of days.

Right then, I’m off to fly around being busy, back as soon as I can…


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