Easiest Spring Cous Cous

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Easiest Spring Cous Cous
Serves 6

This. Is. The. Easiest. Salad. EVER. When I just started freelancing I worked for an Israeli chef who taught me the easiest and most surefire way to make cous cous. There are a lot of theories out there on how to cook grains but here’s the tip on cous cous. Empty as much as you want into a bowl, boil water, season as you would pasta and pour 1” over the cous cous. I add frozen vegetables to the bowl (easy, peasy) and it’s a one bowl dish in less than 10 minutes.

2 cups cous cous
1 ½ cups frozen vegetables, I’m using edamame, peas and sugar snap peas
1 lemon
Extra virgin olive oil

Place cous cous in a large bowl and scatter various vegetables around.

Bring a large pot of teakettle to a boil and season generously with salt, as you would pasta water. Pour over cous cous so that it’s covered 1” above grain. Cover with plastic wrap and sit for 10 minutes.

Remove wrap, fluff with a fork and season with acid and olive oil.