I’ve had couscous on occasion, but it’s never been a food that I’ve gone out of my way to make. After this week, that will be changing. I was looking for another great salad but it needed to be quick, healthy, and not leave me with too many leftovers for the week.
I was searching on Cooking Light’s website and stumbled across this recipe, and I was intrigued. I’m not a big leaf salad person (as you can probably tell), so I was drawn to a salad that had a base of couscous. I was hoping to like this recipe so that I would be inspired to cook with couscous more often. Mission Accomplished!
First off, let me warn you that this salad has radishes. If you’re at all like me, you are probably not the radish’s biggest fan. I almost left it out, however I read a review from someone who also was not a big radish-eater. They said to keep these veggies in the salad, because you couldn’t really taste them and it was more about the texture. This reviewer was spot on. If you make this dish, be sure to add the radishes (you only need 3), because they really do compliment the dish.
There are tons of veggies in this dish and even protein with the addition of chicken. One thing I did to save a ton of time was to purchase pre-cooked, sliced chicken breast in the deli aisle. The package had 6 ounces, which was exactly what I needed, and it was very convenient for a busy week day.
This recipe was so delicious that the roomie and I went back for seconds! It was a light dish with great flavor and texture and was pretty healthy with only about 2 Tablespoons of olive oil in the entire dish. I cannot recommend this salad enough. I am now officially a big fan of couscous and know that I will be adding this recipe to my cooking rotation, because it was so delicious.
You really need to trust me, and click here for the recipe, step by step instructions, and nutritional information!