Colorful Couscous Salad

This was hands down the fan favorite at Addi's birthday party.  My stepdad made it, and everyone's been bugging me for the recipe since.  As he happens to be a chef, in true chef style there is no real recipe, but I will give you a simple guideline that you can use as a basis to make your own couscous salad.

Colorful Couscous Salad

The first thing to note is that he used Isreali couscous, which can be found at Trader Joe's in a purple box, and is made of wheat.  If you have gluten allergies, the same type of salad can be made with quinoa instead. 

Trader Joe's Isreali Couscous

If you enjoy the taste and texture of Isreali couscous, I recommend experimenting with Trader Joe's Harvest Grains Blend, which is a dry mixture of Isreali couscous, orzo, baby garbanzo beans, and red quinoa. 

Trader Joe's Harvest Grains Blend

What I really love about this type of salad is that you can make it with any veggies you have on hand, and add fish, meat, shrimp, tofu, or any other allergy-safe proteins that work for you family.

Colorful Couscous Salad (No egg, dairy, nuts)

1 box of Isreali Couscous
1 Red Bell Pepper, diced
1-2 Stalks Celery, diced
1 Small Yellow Onion, diced
1/2 cup Edamame
Salt, Pepper, and Garlic Powder (or fresh minced garlic), to taste
Olive Oil

1. Cook couscous according to package (you will first brown in a bit of olive oil for about five minutes, then slowly add boiling water until absorbed).

2. While the couscous is cooking, saute the onion and celery for a few minutes in a bit of olive oil, and season with salt, pepper, and garlic powder (or fresh garlic).  Add red pepper and saute a few more minutes.

3. To serve cold, cool couscous and veggies first, then mix together, and season to taste if necessary.  Add edamame and olive oil, toss, and serve.

This is one of those rare dishes that is loved by both kids and adults.  I happen to prefer it cold as a salad, and serve it hot for the kids.  Enjoy!