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.
Serves 4 to 6
- 1 cup dry couscous
- 1/2 cup sliced scallions, both white and green parts
- 1/2 cup golden raisins
- 1/2 cup red currants
- 1 (14-ounce) can chickpeas, rinsed and drained
- 6 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon sea salt and ground black pepper
In a saucepan, cook the couscous according to package instructions. Fluff with a fork.
In a large salad bowl, mix together the scallions, raisins, currants, and chickpeas. Dress with the olive oil, vinegar, and lemon juice, and season with salt and pepper. Add the couscous and stir to combine well. Cover and chill until ready to serve.
Just before serving, fluff with a fork, taste to adjust seasonings, and add another drizzle of olive oil if necessary.