Summer Couscous Salad
Directions
Step 1
In a large heatproof bowl big enough to hold all the vegetables, combine the couscous with 1 tablespoon of the olive oil, the raisins, 1/2 teaspoon of the salt, the cumin, chipotle and cinnamon. Stir to coat the grains with the oil and combine the ingredients.
Step 2
In a small pot or kettle, bring the water to a boil and pour it over the couscous mixture, making sure all the grains are submerged. Cover with a plate and let sit for 5 minutes, then uncover and fluff the couscous with a fork.
Step 3
In a large (12-inch) skillet over high heat, heat 2 tablespoons of the olive oil until shimmering. Add the bell pepper, onion and zucchini, and season with the remaining 1/2 teaspoon of salt. Cook, stirring occasionally, until the onion starts to turn translucent and the vegetables have softened but still retain some bite, about 4 minutes. Transfer to the bowl with the couscous and stir well to combine. Let cool for about 5 minutes.
Step 4
Add the parsley and mint, the remaining 1 tablespoon of olive oil and the lemon juice, and stir to thoroughly combine. Taste, and season with more salt and lemon juice as needed.
Step 5
Serve warm, at room temperature or cold, with a drizzle of olive oil.
Substitutions
Couscous >> cooked quinoa, bulgur, wheat berries, rice or pearl couscous.
Golden raisins >> dried cherries, currants or cranberries, or diced dried apricots.
Yellow bell pepper >> red or orange bell pepper.
Red onion >> yellow or white onion.
Zucchini >> summer squash, green beans, eggplant, corn.
Parsley >> basil.
Mint >> basil.
Lemon juice >> lime juice, sherry vinegar, red wine vinegar, rice vinegar.