Summer Couscous Bowl (Print Version)
Mix of couscous, arugula, cukes, avocado, tomatoes, feta, corn, and a pop of lemony dressing.
# Ingredients:
→ Dressing
01 -
Pinch of red pepper flakes
02 -
Kosher salt to your liking
03 -
Black pepper, freshly cracked, to taste
04 -
2 teaspoons Dijon mustard
05 -
1 tablespoon honey
06 -
2 tablespoons lemon juice, freshly squeezed
07 -
2 tablespoons chopped parsley
08 -
120 ml good olive oil
→ Salad
09 -
115 g feta, crumbled
10 -
160 g sweet corn, fresh or thawed
11 -
150 g cherry tomatoes, sliced in half
12 -
1 avocado, diced
13 -
2 Persian cucumbers, sliced into half-moons
14 -
15 g parsley, roughly chopped
15 -
80 g baby arugula
16 -
0.75 teaspoon kosher salt
17 -
170 g couscous
18 -
310 ml water
# Steps:
01 -
Sprinkle in some salt and black pepper. Add red pepper flakes, Dijon, honey, lemon juice, chopped parsley, and olive oil to a bowl. Whisk till it's smooth.
02 -
Boil your water in a medium pot. Mix in couscous with the salt, stir, and cover. Take off the heat. After five minutes, run through with a fork and move to a big bowl so it can cool off a bit.
03 -
Toss in the arugula, more parsley, cucumbers, avocado, tomatoes, corn, and feta together with the couscous in your bowl.
04 -
Drizzle your dressing all over. Use gentle tosses so everything mingles nicely.
05 -
Let it sit till it's not too hot. Tastes best around room temp, really brings out the flavors.
# Notes:
01 -
Give the couscous enough time to chill down before mixing in other stuff. That way your veggies and cheese stay nice and fresh.