We love the nutty taste of whole wheat couscous, and because it is just slightly more substantial than refined couscous, it holds its own when mixed with a variety of ingredients. This satisfying main dish salad can be the centerpiece of a lunch or light supper, or part of a Mediterranean spread.
Yields 8 cups
Serves 4 to 6
Time: 35 minutes
1½ cups whole wheat couscous
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground fennel seeds
1 tablespoon extra-virgin olive oil
1½ cups boiling water
1 cup diced bell peppers (a mix of red, yellow, and orange is nice)
1 cup halved grape or cherry tomatoes
1 cup diced zucchini
½ cup diced fresh fennel bulb
1 teaspoon minced or pressed garlic
1 tablespoon extra-virgin olive oil
½ teaspoon salt
1 (15-ounce) can cannellini beans, drained and rinsed
½ cup coarsely chopped fresh basil
½ cup coarsely chopped fresh parsley
½ to ¾ cup crumbled or grated ricotta salata, feta, or chèvre cheese (optional)
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
½ teaspoon salt
Make the couscous: Put the couscous, salt, black pepper, ground fennel, olive oil, and boiling water in a large bowl and stir to combine. Immediately cover the bowl with aluminum foil, plastic wrap, or a plate and set aside to steam. After 10 minutes, fluff the couscous with a fork.
Make the salad: Preheat the broiler. In another bowl, mix together the bell peppers, tomatoes, zucchini, fresh fennel, garlic, oil, and salt. Spread out on a shallow rimmed baking sheet and broil close to the heat source for 10 minutes, stirring after 5 minutes. Set aside to cool.
Stir the cooled vegetables into the couscous along with the beans, basil, and parsley. If you’re adding cheese, either stir it into the salad, or sprinkle it on top just before serving.
Make the dressing: In a small cup or bowl, whisk together the oil, vinegar, and salt. Pour it over the salad and mix thoroughly.
Serve the salad at room temperature or chilled.
With grain, vegetables, and beans, this hearty salad just needs a stocky soup such as Aigo Bouido to make a flavorful meal. We like to create a combo plate with this salad and either Spicy Butternut Squash Dip or Radish and Herbed Chèvre Spread.