Equipment
Ingredients
Couscous Base
- 180 g whole-wheat couscous
- 180 ml water
- 3 g cumin
Vegetables and Seasoning
- 3 sun-dried tomatoes packed in oil, julienned
- 75 g tomato, cubed
- 2 scallions, thinly sliced
- 1 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 343 kcal
- Protein
- 13 g
- Carbohydrates
- 70 g
- Fat
- 4 g
- Fiber
- 11 g
- Sugar
- 2 g
- Sodium
- 233 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 627 mg
- Calcium
- 61 mg
- Iron
- 4.7 mg
- Magnesium
- 144 mg
- Phosphorus
- 355 mg
- Zinc
- 2.6 mg
- Vitamin A
- 27 mcg
- Vitamin C
- 17 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 0.50 mg
- Riboflavin
- 0.22 mg
- Niacin
- 5.2 mg
- Folate
- 53 mcg
- Water
- 147 g
Sources: USDA FoodData Central
Method
Bring 180ml of water to a boil in a saucepan.
Stir the whole-wheat couscous and ground cumin into the boiling water.
Cover the saucepan with a lid and remove it from the heat source.
Let the couscous sit for 5 minutes until all liquid is absorbed.
Fold in the julienned sun-dried tomatoes, cubed fresh tomatoes, sliced scallions, and salt.
Chef's Notes
- For enhanced flavor, toast the whole-wheat couscous in a dry pan over medium heat for 2-3 minutes before adding the boiling water. This develops a nuttier aroma.
- Ensure your sun-dried tomatoes are packed in oil; they provide a richer flavor and better texture than dry-packed varieties. Drain them well before julienning.
- Don't skip the resting step for the couscous. This allows the steam to cook the grains evenly, resulting in a fluffy texture rather than a gummy one.
- Taste and adjust salt at the end. The sun-dried tomatoes can be quite salty, so it's best to season after they're incorporated.
- For a more substantial salad, consider adding chickpeas, grilled halloumi, or a handful of toasted almonds.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Serve cold or at room temperature.
Troubleshooting
Couscous is dry or crunchy
Cause: Insufficient water or steam escaped during resting
Fix: Add 15ml of boiling water, cover immediately, and wait 2 more minutes.
Prevention: Ensure the lid fits tightly and use the correct water-to-grain ratio.
Cultural Context
Couscous is a staple grain in North African cuisine, particularly in Morocco, where it's often served as a main dish or a side. This salad highlights the versatile nature of couscous, transforming it into a refreshing and flavorful accompaniment, common in modern interpretations of traditional Moroccan meals.
