pasta,  salads,  sides

Mexican veggies and couscous salad

Do you like couscous? I love it! It’s easy to cook, very tasty and versatile. You can use couscous in soups, in stews, but I prefer to use it in salads.
This Mexican veggies and couscous salad is my husband’s favorite. It’s crunchy, very tasty and flavored and yet so easy to make.
The Mexican veggies are also very easy to cook. I use frozen Mexican veggies and it’s not necessary to thaw them I just toss them into simmering water and cook until tender.
To maximize the flavor, drain the Mexican veggies, reserve the water and use it for cooking the couscous.
For the best results, refrigerate the cooked couscous and veggies before assembling the salad. You won’t like a warmish salad ๐Ÿ™‚
You may serve this delicious salad as a vegetarian meal, as a starter or as a side dish. If you add fried chicken breast chunks, you’ll get a very tasty and filling meal ๐Ÿ™‚

Ingredients for Mexican veggies and couscous salad:

Note: metric and USA measurements:
– 1 kg (2.2 lbs) frozen Mexican mix vegetables
– 250 gr couscous (8.81 oz)
– 30 ml (2 tablespoons) vegetable oil
– 750 ml (3 cups and 3 tablespoons) hot water reserved after cooking the Mexican veggies
– 1 bunch green onions
– 1 bunch fresh parsley
– lemon juice or vinegar to taste
– salt (only if necessary) and pepper to taste



How to make Mexican veggies and couscous salad:

You should start by preparing the Mexican mix veggies. It’s not necessary to thaw them.
Pour water into a large pot and bring to a boil
Toss the veggies into simmering water, add some salt and cook until tender. Drain the vegetables and allow to cool. Reserve the water.
Meanwhile prepare the couscous (see also the instructions from the package).
Place the couscous into a skillet along with 30 ml (2 tablespoons) of vegetable oil. Cook for 2-3 minutes or until the couscous changes color. Pour in 750 ml (3 cups and 3 tablespoons) of hot water reserved after cooking the Mexican veggies. This water is salty and it’s not necessary to add more salt. Cook, stirring often, until the water is absorbed (for about 7-8 minutes or less if you are using fine couscous). Remove from heat and allow to completely cool.



Place the Mexican veggies into a large salad bowl. Add the couscous and stir to combine.
If necessary, add a little bit of salt and pepper to taste.
For the best results I recommend you to refrigerate the Mexican veggies – couscous mixture for 30 minutes – 1 hour.
Add lemon juice or vinegar to taste and stir to combine.
Add the green onions, cut into rings (the white parts and the green parts). Add chopped parsley.
Refrigerate the salad for another 30 minutes before serving.
Serve this delicious Mexican veggies and couscous salad as a meal, as a starter or as a side dish.
Enjoy!

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