As one of my family’s staple recipes, this couscous salad was a hit with my sisters and I. It’s super cheap, easy, flavorful, and great as leftovers. It tastes amazing with lots of different additions, so you can make a batch as meal prep and still have a different dinner every night! I chose to pair my couscous with roasted carrots, broccoli, and some amazing purple bell peppers that caught my eye in City Feed’s produce aisle. I topped it off with avocado slices and a lemon hummus dressing for a scrumptious, satisfying grain bowl!
Ingredients:
2 packages NearEast original couscous mix
4 c water
2 T butter or oil
Salt to taste
2 t cumin
4 T balsamic vinegar
1 15 oz can garbanzo beans, drained and rinsed
1 c dried cranberries
1/2 c raisins
Empty couscous mixes into a large bowl. Add butter/oil, salt, and cumin. Pour 4 c boiling water over the couscous and stir briefly to melt the butter. Cover the bowl and let stand until the water is fully absorbed (about 5 minutes). Stir the couscous until spices are evenly incorporated and the couscous is fluffy. Stir in vinegar, then add beans and dried fruit, and stir until well mixed. Enjoy warm or cold!
Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!
