Middle Eastern Skewers with Cous Cous Salad

Ingredients

Cous Cous:

  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • ½ small onion, finely chopped
  • 1 ½ cups Cous Cous
  • 1 ½ cups vegetable or chicken broth
  • 1 cup water

Salad:

  • 250g cherry tomatoes, halved (about 2 cups)
  • 2 cucumbers, diced
  • 3 cups baby spinach, finely sliced
  •  ¼ cup coriander, finely chopped (or sub with parsley)
  • ¼ cup dill, finely chopped

Lemon Dressing:

  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon sugar (optional)
  • ½ teaspoon salt & black pepper

Instructions

Cous Cous:

  1. Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
  2. Add cous cous and stir, cooking for 1 minute. Add broth and water, place the lid on and turn the heat down to medium low.
  3. Cook for 10 minutes until the liquid is absorbed and the cous cous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (Don’t worry if it gets sticky, it will separate when tossed with Dressing).

Salad:

  1. Place Dressing ingredients in a jar and shake well. 
  2. Add Salad ingredients into the bowl pour over Dressing and toss.
  3. Serve with Middle Eastern Skewers.