Equipment
Saucepan
Lid
Chef's knife
Ingredients
2 servings
Couscous Base
- 180 g whole-wheat couscous
- 180 ml water
- 3 g cumin
Vegetables and Seasoning
- 3 sun-dried tomatoes packed in oil, julienned
- 75 g tomato, cubed
- 2 scallions, thinly sliced
- 1 g salt
Nutrition (per serving)
343
Calories
13g
Protein
70g
Carbs
4g
Fat
11g
Fiber
2g
Sugar
233mg
Sodium
Method
01
Bring 180ml of water to a boil in a saucepan.
02
Stir the whole-wheat couscous and ground cumin into the boiling water.
03
Cover the saucepan with a lid and remove it from the heat source.
04
Let the couscous sit for 5 minutes until all liquid is absorbed.
5mLook for: Liquid is fully absorbed and grains are tender.
05
Fold in the julienned sun-dried tomatoes, cubed fresh tomatoes, sliced scallions, and salt.
Chef's Notes
- For enhanced flavor, toast the whole-wheat couscous in a dry pan over medium heat for 2-3 minutes before adding the boiling water. This develops a nuttier aroma.
- Ensure your sun-dried tomatoes are packed in oil; they provide a richer flavor and better texture than dry-packed varieties. Drain them well before julienning.
- Don't skip the resting step for the couscous. This allows the steam to cook the grains evenly, resulting in a fluffy texture rather than a gummy one.
- Taste and adjust salt at the end. The sun-dried tomatoes can be quite salty, so it's best to season after they're incorporated.
- For a more substantial salad, consider adding chickpeas, grilled halloumi, or a handful of toasted almonds.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Serve cold or at room temperature.
