Couscous is such a versatile ingredient; it takes well to all sorts of additions, garnishes, and even cooking liquids, from savory stocks to sweet juices, and can be served hot or cold. I’ve even made it using cranberry or pomegranate juice instead of water to tint the grains a beautiful, deep red color and add tartness and flavor.
For this couscous salad, I stick with water for cooking the couscous, but play with different additions for texture and flavor. I use chickpeas for creaminess, scallions for crunch, red currants for juiciness and tang, and golden raisins for a bit of sweetness and chew.
