Friday, April 22, 2016

Cilantro Cous Cous Salad

As requested by many, cous cous salad!

Ingredients Needed:
2 cups uncooked cous cous or 2 cups uncooked quinoa 
3 cups water
Dash of salt
1 bunch cilantro
2 large Roma tomato
1 tbsp cumin
1 tbsp chili powder
1 tsp salt
1/2 tbsp black ground pepper
2 large limes, juice (for serving. Do not put on if you plan to store this for more than 2 hours.)

Cook your quinoa or cous cous. Usually 2 cups dry grain to 3 cups water.  If you plan on doing a mixture of both you will still need to cook them separately as they cook at different times. If cooked together either the quinoa will break down into mush OR the cous cous will be under cooked. Neither experience is very pleasant.
After cooking let cool to room temp, 'fluffing' your grain every so often to keep the dish light. 

Mix together the cumin, salt, chili powder, and ground black pepper.
Finely chop up your cilantro. You can either chop by hand or throw all into a food processor and pulse until your desired chunkiness. Make sure the cilantro is well rinsed and dried before chopping up. You do not want extra moisture to cause your grains to get sticky.

Add in spices to the quinoa before adding in anything else. This is to make sure that the spices are well mixed in to prevent any clumps of it finding its way into someone's bite.

Serving Suggestion [makes
2 cups as a main dish, 1 cup or less as a side dish or appetizer.


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