Rainbow Cous Cous Salad + Citrus Vinaigrette = Summer Staple

I’ve been eating cous cous salad like it’s the last food on earth. It’s so flexible, and I can get all the nutrition could you ever ask for in one bowl. Of course, if I wanted to really take it home, I’d switch out the cous cous for the quinoa in the pantry, but let’s be real, one kind of tastes better than the other. …And now out of mid-blogging guilt, I commit to creating a delicious quinoa salad in the near future.

My latest favorite addition to the cous cous salad has been a homemade citrus vinaigrette. So easy and so bright and lovely against a salad with enough fruits and vegetables in it to cover the rainbow.

Ingredients

Citrus Vinaigrette

  • juice of 1 lemon
  • juice of 1 lime
  • juice of 1 orange
  • zest of 1 orange
  • 2 teaspoons of white wine vinegar
  • 1.5 tablespoons of agave nectar
  • 1/4 cup silken tofu
  • 1 tablespoon of garlic powder

Directions
Toss everything in a blender and mix until smooth and combined.

Salad

  • 1 cup cous cous
  • 1 cup vegetable stock
  • 1 cup water
  • 1/4 cup chopped carrots
  • 1/4 cup blueberries
  • 1/4 cup dried cranberries
  • 1 cup chopped kale
  • 1 half avocado, chopped
  • 1 mango, chopped
  • 4-5 pepperoncinis, sliced
  • 1 cup halved grape tomatoes
  • 1 can drained black beans
  • 6 – 10 olives, sliced
  • 1/4 cup toasted walnuts, chopped
  • 1 tablespoon capers
  • 3-4 large mint leaves, chopped
  • salt and pepper to taste

I know, it’s a lot, but it looks so appetizing and pretty all together. Plus, I love the combination of textures – chewy, crunchy, buttery, juicy… All fab. And the mint – mmmmm.

Directions
Combine the water and vegetable stock in a saucepan and bring to a boil. Pour in one cup of cous cous, remove from the heat, put the lid on the saucepan and let it sit for about 10 minutes, or until the liquid is gone. Once the cous cous is cooked through, fluff it with a fork, put it in a bowl, and let it cool in the fridge. Meanwhile, combine all the other ingredients in a bowl. After the cous cous has cooled, add it in, and toss with about a quarter cup of the vinaigrette. Let it set in the fridge for about 10 minutes to let the flavors meld.

I’ve enjoyed variations of this at the beach, at home, at movies on the park lawn, and last night,  at a free concert, complete with one of my favorite breads, the beautiful Annie’s focaccia from An Unrefined Vegan – recipe here – and bruschetta topping. Also, isn’t the jar packing kind of awesome for taking food along to outings? I got the idea from the lovely Ariffa over at My Cup of Tea, who is always transporting her food in jars. I love the homemade look of it, it’s a breeze to pack, serving sizes are perfect, and it’s easy clean up. In the words of everyone’s favorite Hamptions host, Ina Garten, “How bad can that be?”

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This entry was posted in Dressing, Healthy, Homemade, Picnic, Salad and tagged , , , , , , , . Bookmark the permalink.

4 Responses to Rainbow Cous Cous Salad + Citrus Vinaigrette = Summer Staple

  1. Funny, I just packed up a veggie chop salad in a big canning jar for my sister. I adore couscous – and your salad sounds delish, girl.

  2. Ariffa says:

    Thanks for the mention lady friend! That salad sounds deeelicious.

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