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I just love Couscous. It’s super easy to make and goes really well with a wide variety of dishes. My Couscous Salad with Sumac and Spinach was a happy accident that I just had to share with you all. It’s colourful, vibrant, happy food – exactly how I like it!
Fussy Baby
I have a real soft spot for Couscous. It was one of the first things I learned to make that the kid would actually eat! As a baby, he was not interested in food at all. Not gonna lie, it really stressed me out. I just couldn’t understand it. Here were all these other babies eating lamb chops and plates full of food and my boy wouldn’t touch a biscuit.
The kid did eventually get into food. In fact, he now has a really well-rounded pallet. But in the process of trying to come up with something he might like to eat I discovered my passion for cooking. So I guess it wasn’t such a bad thing. My fussy baby turned me into a plant-based foodie. Funny how things work out, isn’t it?
But I digress, we’re here to talk about this rockin’ Couscous salad. I came up with it one night when all I had to work with were store cupboard staples. Now, I come from a Mediterranean background so olives, sun-dried tomatoes and walnuts are a store cupboard staple to me. They add flavour, texture, and good fats to a dish. Not to mention they’re bloody delicious!
The only thing you don’t see here are the chickpeas. Normally chickpeas for a salad I would make from scratch. But it was late, I was tired, and we were all hungry so these bad boys are 100% from a tin. That’s the life of a home cook, am I right?
Although I made this Couscous Salad for dinner it works as a side too. I’m thinking at a BBQ, pot-luck, or a picnic. What’s more, it’s great if you’re meal prepping as it will keep in the fridge for around 4 days.
So there you have it! You simply must try my Couscous Salad with Sumac and Spinach. I just know you’re going to love it. xx
Couscous Salad with Sumac and Spinach
Serves 4
1 cup uncooked Couscous
a cup of boiling water
the juice of one lemon
1/2 tsp sumac (Middle Eastern spice)
Salt and pepper to taste
1 tin of chickpeas (drained and rinsed)
a quarter of a red onion (sliced)
5-6 sun-dried tomatoes (sliced)
6-8 marinated green olives (cut into 3rds)
a 200g pack of washed baby spinach leaves
Method:
- In a clean glass bowl, combine the Couscous and boiling water. Make sure the Couscous is covered by the water. Set it aside until the Couscous has absorbed all the water – around 10-15 minutes.
- Once the Couscous has absorbed all the water using a fork, flake the Couscous into a salad bowl containing all the other ingredients.
- Before you mix it all together add your lemon juice, salt, pepper, and sumac.
- Now mix the whole lot until combined and scrumptious. It’s a good idea to let this salad sit for around 15 minutes or so before serving so the all the flavours can really blend and deepen.
