Couscous Salad

I am trying to be more thoughtful about using leftovers, as it appears there are currently no bargains to be had at the grocery store. A peek in the fridge last night revealed half of an avocado and a container of leftover couscous. I have a recipe for an excellent rice-based salad, so why not use couscous as a salad ingredient? And so, I did just that. 

First, I chopped up a couple of mini peppers, some onion, a little green onion, and decided it needed some kind of fresh herb.

Tarragon is just coming up in the garden, and a few cut sprigs wouldn’t hurt. Noted this salad would have been good with other herbs like cilantro or basil – use what you have.

Next, dried cranberries for sweetness and toasted almonds for crunch. I added lemon-flavored vinegar and olive oil. It was just delicious and pretty on the plate. I just sliced the avocado and enjoyed it along with the salad and grilled fish. It was just the perfect thing for dinner. Next time you make couscous, make a double batch and save half for this salad. It’s marvelous. Enjoy! 

Couscous Salad

Ingredients

2 cups cold couscous (Cook by package directions – takes 5 minutes!)

2 Tbsp chopped pepper (2 minis)

1 Tbsp chopped onion

1 chopped green onion

2 Tbsp chopped fresh herbs – I used tarragon but basil, cilantro, parsley, or mint would work

2 Tbsp dried cranberries

2 Tbsp toasted slivered almonds (I use the microwave for that.)

Olive oil and vinegar, about 3 Tbsp each or to taste – lemon vinegar is a little sweet if you don’t have it add a little honey.

Salt and pepper to taste

Directions

Mix all the ingredients together and be proud of your brilliant use of leftovers!