Couscous Salad for a Picnic Recipe

Easy to make and deliciously versatile, couscous salad can be a perfect addition to your picnic basket, and can be served both warm and cold. Incorporating light, fluffy couscous, and vegetables of your choice, this salad is a great way to show off your creativity with food, and can be thrown together in no time.

Prep time: 15-18 min
Cook time: 5 min
Total time: 20-23 min
Yield: 5-6 servings
Utensils: pan, knife, bowl medium-sized, spoon and water jar.

Nutrition:
Calories: 162
Fat: 3.2 g
Cholesterol: 0 mg

Ingredients:
Water: 1 cup
Pinch of salt
Butter: 1/2 tbs
Couscous: 1 cup
Vegetables of your choice

Instructions

  • 1

    The first step to making a couscous salad for a picnic is to prepare the couscous. Place a small saucepan on the stove over medium heat, and pour in the water. Then, proceed to toss the salt and butter into the water.

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    Boiling water
  • 2

    Wait for the water to boil, and the butter to melt completely. Once this is done, take the saucepan off the heat.

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    Boiled water
  • 3

    Place your couscous in a medium-sized bowl, and pour the hot water into this bowl, stirring the couscous with a fork. A standard rule for making couscous is that the amount of water and the amount of couscous should be proportionate to each other.

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    Preparing couscous
  • 4

    Cover the bowl with cling film, and allow it to rest for around five minutes, giving the couscous time to absorb the water, swell up, and soften. Impossibly easy and convenient to make, the couscous will be in no danger of burning or overcooking as you move on to the next step of the recipe, and will be ready in no time.

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    Couscous in a bowl
  • 5

    Meanwhile, chop up some vegetables of your choice, to make a colourful and flavourful salad. You can use basic vegetables such as tomatoes and onions, or venture into more complex flavour territory, by tossing in flame-roasted peppers, grilled aubergines, or sautéed zucchinis and spinach. Just make sure you soften any vegetables that can’t be eaten raw (sauté them briefly in butter or oil) before you add them to the mix.

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    Chopped vegetables
  • 6

    Once your couscous is done, use a fork to fluff it up by stirring it around a bit. Once it is light and the grains are separated, toss the couscous and vegetables together, adding in seasoning such as salt and pepper, and herbs, if you desire.

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    Tossing couscous salad
  • 7

    Chill the salad in the refrigerator for a while, and serve it at your picnic cold, as a side dish for grilled meats or sandwiches.

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    Couscous salad in a bowl

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