Couscous salad with zucchini n corn

If you have never tried couscous, then you must put it right on top of your food-to-try list! A couscous salad makes for a delicious meal or even an appetizer.....hearty and light at the same time. And it is simple. Really simple. And quick. As long as you get the flavours right, there is very little that you can do wrong with a couscous salad. It's also a great option when you're cooking-for-one! It is one of my go-to food when the husband is traveling and I'm eating by myself.

Couscous is a healthy and light alternative to pasta. It is in fact a type of pasta, but much healthier in terms of nutrients. Extremely popular in Middle Eastern and North African cuisine, it can also be used in stews and sauces apart from in salads. You can really play with different ingredients as far as flavours go. Lemon and mint or lemon and parsley are good basic seasonings. You can then add any few vegetables of your choice, ranging from zucchini, bell peppers, corn, cucumbers, tomatoes, onions, beans, olives, avocadoes .....you get the picture! Feta cheese is also a great topping to a couscous salad, as are some pine nuts. 

Couscous is best made shortly before it's served. You can keep all the veggies chopped and ready. Cook the couscous and add the veggies and seasonings. Keep covered for 15-20 mins so all the flavours can soak in. Then serve at room temperature. 

For 4 servings:

1 cup instant couscous

1 1/2 cups water

2 tbsps olive oil

1 zucchini, chopped small

1/2 cup cooked corn kernels

10-12 cherry tomatoes, halved

2 tbsp chopped parsley

juice of 1 lemon

salt and pepper

Place couscous in a big bowl. 

Heat water in a pan. Add the olive oil and 1 tsp salt. Remove from heat as soon as it reaches a boil, and pour over the couscous. Cover with a lid and leave for 10 mins.

Remove lid and fluff the couscous with a fork. Add the zucchini, corn, parsley, lemon and pepper, and mix lightly. Keep covered for 15 mins. Garnish with tomatoes, and serve at room temperature.    

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