Gluten-Free Mixes and Italian Family Recipes

Spring Couscous Salad


March 6, 2015

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Yields: 4 to 6


For the Couscous:

2 1/2 cups water

2 cups couscous

2 teaspoons sea salt

For the Veggies:

4 tablespoons olive oil, divided

1 eggplant, peeled and diced

1/2 onion, chopped fine, about 1/2 cup

1 garlic clove, peeled and minced

1 zucchini, rinsed and diced

1 bell pepper, rinsed, cored and diced

1/4 teaspoon sea salt

dash freshly ground pepper

dash ground nutmeg

For the Salad:

1/4 cup extra-virgin olive oil

1 tablespoon balsamic vinegar

2 tablespoons toasted pine nuts


Prepare the Couscous:

Bring water to a boil in a medium saucepan over high heat. When the water is boiling, remove from heat and add couscous and salt. Stir briskly. Cover and let sit 5 minutes. Remove cover and stir. Set aside to cool.

Prepare the Veggies:

Heat 2 tablespoons olive oil in a medium nonstick skillet. Add eggplant and sauté for 20 minutes, stirring frequently. When cooked, remove from heat.

Meanwhile, heat 2 tablespoons olive oil in a different medium nonstick skillet. Add onion and sauté for 3 minutes. Add garlic and sauté for 1 minute. Add zucchini, bell pepper, salt, pepper and nutmeg. Sauté for 10 minutes, always stirring frequently. When cooked, remove from heat.

Mix cooked veggies with couscous in a large bowl. Let cool, cover and refrigerate. Before serving, toss with olive oil and balsamic vinegar. Taste and adjust for salt, pepper and olive oil. Garnish with toasted pine nuts.

HELPING HANDS: Kids can help measure the couscous.