Best Summer Couscous Salad

Ag Fact:

Couscous is very similar to pasta but made from semolina. Semolina is a particilar type of flour, we may be more familar with from baking shows. Many bakers use it in their bread recipes. Regardless of its use semolina is made from a type of wheat called Durum. Durum wheat gives couscous a higher protien content than pasta which is made from all-purpose flour.

There are two types of durum grown in the U.S., Northern Durum is grown primarily in North Dakota and Montana, while Desert Durum is grown in Arizona and California.

Recipe:

• For the Couscous (or prepare as instructed on the box):
  • 1 cup couscous
  • 1 boiling water
  • ¼ cup chicken broth/ stock
  • 1 teaspoon butter
• For the Salad:
  • 1 package cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved (can cut smaller if you don’t like large bites of olive)
  • 1/4 cup crumbled goat cheese
  • ¼ cup brine from olives
  • 1 Tablespoon red wine vinegar
  • 1/2 teaspooon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon black pepper

Instructions:

1. Prepare the Couscous according to the package.  I normally substitute ¼ cup of water for chicken stock or broth.

2. While the couscous is cooking, chop up the tomatoes, cucumbers, and olives.

3. Once the couscous is cool enough to work, combine all veggies, couscous, red wine vinegar, olive brine in a bowl. Stir.

4. Finally add the goat cheese and chill until ready to serve. 

5. Chill and Serve:

• Let the couscous salad chill in the refrigerator for at least 30 minutes to allow the flavors to develop.
• Serve the salad cold as a side dish or a light main course by adding a protein.