Yesterday evening I wasn’t in the mood to slave over the stove and with the warm weather my appetite is less than usual anyway. So instead, I grabbed all left-overs of different ingredients I had in my fridge and pantry and cooked up an easy and quick couscous salad you can eat lukewarm or cold. Because I just threw in everything according to my taste, I can’t give you the exact amounts. Just experiment until you get the right balance of all the flavors and textures: sour, sweet, nutty, savory, fruity, and tangy. Present it on a big serving plate and have everyone dig in.
Couscous salad with goat cheese, radish and pomegranate
- goat cheese cubes with garlic (store bought in a jar)
- radish, sliced
- lemon juice
- olive oil
- salt and black pepper
- almond slivers
- Bring water to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 10 minutes. Scrape the couscous into a large bowl or onto a large serving plate, fluff with a fork, and add olive oil.
- Add other ingredients to own taste and season with black pepper and salt.
- Serve lukewarm or refrigerate until cold.