Summer is almost over but here in Texas it’s still HOT! I’m in Texas this week for Antique Alley, a twice a year show I do with my sister. We set up in a tent at Faith Meadows, about 4 miles outside of Grandview, on the way to Cleburne, as “Sister Chicks”. Come see us if you’re in the area! Send me a message if you’re coming and I can help you find us. Anyway, back to the couscous salad. It’s been hot in California, too, but this is a good ‘transition salad’ for late summer/early fall.
You know I don’t like ANYTHING going to waste around my house! So one night I made “Chicken Enchilada Couscous”, a recipe I came up with a few years ago that my family loves. I usually cook the whole box of couscous when I make this so I’ll have some leftovers.
SIDE NOTE: Many people think couscous is a grain, like rice. But it’s actually more like a pasta. Tiny pieces of the cracked grains are rolled in flour to keep them separate. Most couscous sold in the USA is pre-steamed and just requires boiling water to be added. It’s ready in FIVE minutes!!! It originated in Northern Africa and is usually served as a base for stews.
This recipe is actually a using-up-leftovers recipe for me, although you could cook the couscous specifically for this salad.
Couscous Salad Recipe
I start with the cold leftover couscous and add any/all of the following:
- chopped chicken or other meat
- chopped tomatoes
- chopped peppers (red, green, peperoncini, or roasted red)
- sliced olives
- artichoke hearts
- feta cheese
- dressing (for this I just used olive oil and lemon, sometimes I use Caesar or Italian dressing)
- salt & pepper
I hope this helps you think about ways to use up your leftovers AND gets you to try something new!
‘Til the next meal,