Veggie filled couscous salad that I can’t stop eating
Ok. So I made this couscous-veggie salad that is so good I have eaten three bowls of it in an hour.
I can list what I put in it and loose amounts, but I don’t really measure when I am making salads so it will be very very loose guessing.
Ingredients for the Veggie-Couscous salad with asian viniagrette
1/4 of a hot-house cucumber, diced
1/3 of a large red bell pepper, diced finely
3 baby bella mushrooms, sliced thinly
1/2 carrot, grated or sliced thinly
one small handful cilantro, chopped
1/4 cup almonds, the slivered kind
1/8 cup sesame seeds
1/8 cup sunflower seeds
1/2 inch ginger, minced
2 garlic cloves, minced
1/2 bunch asparagus, lightly steamed, still crisp
1 cup couscous
1 cup water
zest of 1/2 an orange
juice of one orange
seasoned rice vinegar
So I boiled the water and then added the couscous and a dash of olive oil and then moved the pot off the burner and covered tightly for 5 mins.
I combined all of the chopped veg. and the chopped cilantro in a large bowl.
I toasted the sesame seeds and almonds together and then added them to the large bowl with the veg.
Then I made the viniagrette and this is where it gets hard for me. I know it was the zest of about 1/2 an orange. I know I lightly squeezed the same orange of it’s juice. I know I added olive oil and it was about maybe a 1/4 cup. Then I added several dashes of toasted sesame oil and maybe a 1/8-1/4 cup of the vinegar. I think I also added some chili flakes and black pepper. I added the garlic and ginger to the dressing and by this time the couscous was cooked so I combined everything and tasted it for seasoning but it was perfect. PERFECT.
So then I ate three bowls full.