Cous cous is one of the easiest things to make. It takes a few minutes, a few ingredients and bam! You have a delicious side to accompany your meal in less than ten minutes.
When I first started cooking cous cous, I rarely added any sauces to the ingredient list. I usually just added some olive oil, herbs and spices. I love it plain, just my husband usually thought it was too dry and boring. Then Cicily came around and it was obvious she felt the same way. She mostly just played with the cous cous instead of eating it.
In an effort to get the husband and baby more excited about cous cous, I decided to try and add more flavor to the recipe. One of my favorite flavor combos is tomatoes, balsamic vinegar and fresh basil.
This salad was definitely a hit with my family and so easy to make!
- 1 cup uncooked cous cous
- 1 ¼ cup water (or amount called for by cous cous package)
- ½ cup of grape tomatoes
- ¼ cup of chopped carrots
- ¼ cup of chopped celery
- ¼ cup of diced onions
- ¼ cup of olive oil
- 3 tablespoons balsamic vinegar
- ¼ teaspoon oregano
- ¼ teaspoon garlic powder (optional)
- 1 pinch teaspoon thyme
- Fresh basil, chopped
- Salt + pepper to taste
- In a medium pan, heat 1 tablespoon of the olive oil on medium to low heat and sauté the onion, carrots and celery. Stir with a wooden spoon frequently.
- In a separate pot, boil the water. Add uncooked cous cous and stir. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork. Follow directions for cooking cous cous on package if they differ.
- Stir in the remaining olive oil and balsamic vinegar with the vegetables. Add the oregano, garlic powder, thyme, salt and pepper.
- Stir frequently with the wooden spoon at first. Bring to a simmer.
- Slice the grape tomatoes in half. Add to the pan. Cook the tomatoes for just 1-2 minutes.
- Pour the mixture in to the pot with the cooked cous cous and mix well.
- Top with desired amount of fresh basil.
This salad can be served warm or cold. It’s perfect as a warm side for fish and chicken. Personally, I love to make a big batch for dinner and eat it cold as a lunch salad the next day. If eating the next day, add a little bit of your favorite salad dressing in case the cous cous absorbed most of the sauce!