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Oma's Couscous Salad

Prep is important since the Quinoa only cooks for 15 min. Clean and get all your veggies chopped and ready before you cook it. It is okay to assemble the salad while it is warm.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 6 Servings

Ingredients
  

Quinoa

  • 1 cup Quinoa rinsed
  • 2 cups Vegetable Stock (I prefer Kitchen Basics)
  • 1 tsp salt
  • 1/2 cup dried currants
  • 1/2 cup golden raisins

Vinaigrette

  • 1 clove garlic finely minced
  • 2 Tbsp olive or grapeseed oil (Tip: Measure oil before honey)
  • 1 Tbsp honey (agave is a great substitute)
  • 1 Tbsp vinegar (I used white wine but apple cider is good also)
  • 1 Tbsp lemon zest (about 1 lemon)
  • 2 Tbsp lemon juice fresh
  • 1/4 tsp Red Pepper Flakes
  • 1/2 tsp ground black pepper

Other Ingredients

  • 1/2 cup slivered almonds
  • 1/4 cup Granny Smith apple chopped into small bits
  • 1/2 cup radishes chopped into small bits
  • 1/2 cup carrots Julienned
  • 1/2 cup green onions finely sliced
  • 1/2 cup sweet red pepper** chopped into small bits
  • 1/4 cup red onion* chopped into small bits
  • 1/4 cup Italian (flat leaf) Parsley finely chopped

Instructions
 

Quinoa

  • Rinse the Quinoa (See note) Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain. Add stock, Quinoa, salt, currants and raisins into a pan and bring to boil. Lower heat and cook, covered, for 15 minutes. Turn heat down simmer and cover and cook for 15 minutes. (Temps go down quickly on a gas stove and even some of the new electric stoves, just be sure and keep an eye on it in the beginning to make sure it doesn't overflow.) Let stand, covered, for 5 minutes: Remove the pot from heat and let stand for 5 more minutes, covered. Remember, I said don't peek! Finally, fluff the Quinoa with a fork

Vinaigrette and salad

  • Mix ingredients for the vinaigrette in a jar (I like making vinaigrettes in Mason jar) and set aside. In a bowl, add the veggies, Quinoa and vinaigrette. Mix and either serve warm or better yet, chilled.

Notes

You want all the veggies to be in small bits, similar in size to the currents. That's what I like and it makes the salad look beautiful. Remember, you eat with your eyes first.
*Red onions are strong, so if you prefer you can use yellow onions or shallots.
**I find that green peppers are too strong besides the fact that they don't like me. I haven't tried those mini peppers but am sure they'd be great also.