Did you say, “Couscous?”

That’s right. I did.

Couscous and Chickpea Salad!

Now, once I took a bite of this deliciousness, I was blown away. It’s so good!

Couscous & Chickpea Salad

  • 1 1/4 Cup of Couscous
  • Boiling Hot Water – 2 cups
  • Extra Virgin Olive Oil – 1 tbsp (with hot water) & 1 tbsp (while fluffing)
  • Salt – 1/2 tsp
  • Black Pepper – 1/2 tsp
  • Lemon – Juice of 1 lemon (2 tbsp initially + 1 tbsp at the end)
  • Scallions – 1 bunch – chopped (2/3 cup)
  • Cucumber – 1 medium – peeled & cubed
  • Plum Tomatoes – 2 – chopped
  • Chickpeas – 1 15 ounce can (washed & drained), I soaked my own overnight instead of a can.
  • Fresh Parsley – 1/2 cup (finely chopped)
  • Paprika – 1 tsp

 

Directions: (extremely important for this recipe)

  • First, put couscous in a large bowl. Put 1 1/4 cups of water into a pot. Let it boil all the way. Pour the water into the bowl with the couscous. Put the olive oil and salt into the bowl as well. Put a plate or a lid to cover the couscous to keep the steam in. Do not lift the lid for 1 hour. **you are not cooking this on the stove, so you can’t let the steam out.
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  • Next, cook your chickpeas if you are doing it like me. But if you have a can of chickpeas (garbonzo beans), then you don’t have to do anything with them yet.DSC00509
  • Go ahead and slice up your vegetables while waiting for the couscous to get finished.

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  • When your couscous is done, fluff it with a fork. Pour the garbonzo beans in, the vegetables, the lemon juice…and rest of the spices.

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I served mine with Cod fish that was on sale at Publix. 2 packs for $10? Okay, I’ll try it.

And OMG, I’m so buying it again.

I let my dad cook the fish, and it was divine. Mouthwatering. Delicious. Fantastic. Flaky and tasteful! I could go on! I loveeeee fish.

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“Let it thaw, let it thaw, let it thawwww”

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We ate the fish & couscous and chickpea salad with green beans slathered in coconut oil and half a sweet potato!! BEST SUNDAY MEAL ever…or is it?

Off to school now!

Have a good day and hope you enjoyed this recipe Smile

XOXO Audrey

P.S. Dad, do you mind telling us in the comments what you did to the fish to make it taste so wonderful?


Questions:

  • Do you like fish? If so, what kind is your favorite? —I love Cod, Mahi Mahi, and Salmon the most!
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8 thoughts on “Did you say, “Couscous?”

  1. Clell Adams says:

    I’m Dad the fish cooker. I patted the fish dry with a paper towel. Sprinkled and rubbed in a mixture of 2/3’s Italian Seasoning and 1/3 Cajun Seasoning. (and a slight sprinkle of Sea Salt.) Melted 1 tablespoon of Whole Foods 365 Organic Butter in the pan heated to almost medium high. Placed the fillets dark side up first for about 3 minutes. While the fish fillets are cooking I added the zest of about 1/2 half of a large lemon and several drops of juice on each fillet. Turned them over and let cook for about 4 minutes uncovered and then 3 minutes covered. I stir-fried several sprigs of Italian Parsley in the butter for about 1.5 minutes for garnish.

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