Modern Cooking - Couscous Salad

I promised more couscous recipes, because couscous is awesome. It's quick to prepare (at least the pre-cooked version), it's versatile, and absolutely yummie! As we're having a heat wave right now, and no-one really feels like adding the extra heat from the stove or eat a warm meal, we're having tons of salads. The other day, I stocked up on veggies to prepare this refreshing dinner, which even Miss Lily enjoyed.

Couscous Salad

Ingredients:
1 large zucchini, finely diced (and peeled to hide it from Miss Lily)
1 large yellow bell pepper, finely cubed
1 bunch of red raddishes, chopped
1 cup of feta cheese,  diced
1 cup of pre-cooked couscous
2 cups veggie stock, boiling

1 cup sour cream
2 T olive oil
3 T balsamic vinegar
majoram, salt, and pepper to taste

Place couscous in a large salad bowl, pour boiling veggie stock over it and cover. Let the couscous sit for about 5 minutes, stirring once. Let the couscous cool; add veggies and cheese. Mix together the sour cream, olive oil, balsamic vinegar in a small bowl. Season with majoram, salt, and pepper and pour over the couscous and veggies; combine and serve.

We enjoyed the couscous salad with sardines and tuna, but it would also be awesome with grilled chicken. This salad also works well with different veggies such as tomatoe, cucumber, cooked egg plant, carrots, corn, beans, etc. Add chopped chilies to spice it up a little, or try a lemon dressing. It's so versatile! I can't wait to try more of it!