Until yesterday I had never, to my knowledge, tasted couscous and I know for sure that I had never made it before. Don’t give me that look. It’s not my fault I’m so uncultured and my mama dresses me funny [drying eyes and blowing nose loudly]. How come no one has ever made me some couscous?
Well, it’s okay now because I have discovered it and how awesome it is. Who knew that it could be so easy to prep. Forget pasta and rice. Compared to cooking them, couscous is almost an instant food. I can’t believe how easy it is. Now if you’d like to make this recipe gluten free you can always substitute some quinoa and I can tell you that’s just as delicious.
When my little sis, who is now 6, asked me what it was I told her it was like baby rice. She thought is was so cute. That’s how I got her to eat a few bites before she saw that I put zucchini in it. It was over after that. I can feel that 6 is going to be a very difficult age for her and even more for all of us. uh huh, Yep. Not sure if we’re all gonna make it. I love that kid to death anyway though. She loves to help me with all of my craziness in the kitchen.
Omg, the other day she started taking a bunch of stuff outside; small tables, dishes, utensils, etc. Then when we asked her what in the world she was doing, she said “It’s for my blog. Where is the camera? I need to take pictures” Then she starts putting all this random stuff on the table and making a big mess. God love her.
So what do you do with couscous? There are like so many possibilities here. I went with a salad for this recipe and you guys are going to love it. It was just one of those days that needed the smell of veggies roasting in the oven, you know what I mean? Everyone loves that smell even those that don’t eat their veggies.
I am kind of addicted to balsamic and I not only roasted the veggies in it but then I added more to the finished salad. What? It’s so good. I couldn’t help it. Just trust me on this, you need this salad in your life. It is crazy delicious if I do say so myself.
Balsamic Roasted Veggie and Chickpea Couscous Salad
Summer isn't complete without making some colorful salads to compliment your favorite meals. This delicious salad is packed with flavors!
- 1 1/2 cups uncooked organic whole wheat cous cous use quinoa if GF
- 1 1/2 cups water
- 3 cups canned chickpeas
- 1 large or 2 small zucchini chopped
- 1 small onion chopped
- 3 cloves garlic minced
- 1 bunch freah basil leaves roughly chopped
- 2 tablespoons extra virgin olive oil divided
- 6 tablespoons balsamic vinegar divided
- salt and pepper to taste
- 2 medium tomatoes chopped
Heat oven to 400 degrees F (200 C). Toss chickpeas, zucchini, onions, and garlic, and half of the basil with 1 tablespoon olive oil and 3 tablespoons of balsamic. Salt and pepper to taste then bake for about 40 minutes to 1 hour, stirring every 15 minutes or so.
While that is in, bring water to a boil and add couscous. Cover and remove from heat and allow to sit for about 10 minutes.
Fluff with a fork and add roasted veggies and chickpeas, tomatoes, and remaining 1 tablespoon olive oil, balsamic, and basil. Toss and season to taste with salt and pepper.
Serve hot or cold.