Recipe

Colorful Couscous Salad (and it's gluten-free!)

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Photo by SunnySideUp (lesley829)

This recipe was entered in the contest for Your Best Couscous Dish
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SunnySideUp (lesley829)'s Notes: Perfumed with fresh basil and parsley, this jeweled couscous has drops of sweetness from the prunes, apricots and caramelized onions. The toasted pine nuts and chick peas also give it a nice...
Perfumed with fresh basil and parsley, this jeweled couscous has drops of sweetness from the prunes, apricots and caramelized onions. The toasted pine nuts and chick peas also give it a nice earthy flavor. I serve it cold or room temperature as a side salad, and it’s even better the next day. Enjoy!

Note: I recently learned I had to go gluten-free and assumed that couscous wouldn’t be allowed in my new diet. After a little research, I found out I was wrong! This couscous is made from brown rice and is the perfect wheat-free alternative, but you can also substitute with regular couscous.

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Serves 4-5 as a side dish

Caramelized onions:

1 large onion, thinly sliced Ask a question about this ingredient

2 tablespoons olive oil Ask a question about this ingredient

1 tablespoon balsamic vinegar Ask a question about this ingredient

kosher salt Ask a question about this ingredient

freshly ground pepper Ask a question about this ingredient

Heat the oil over medium heat, and add the onions, salt and pepper.
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Add the vinegar, making sure all of the onions are coated with it.
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Cook until the onions are a rich caramel color, stirring occasionally. Remove from heat and cool.
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Couscous salad:

1/2 cup Lundberg roasted brown rice couscous Ask a question about this ingredient

1 cup chicken stock Ask a question about this ingredient

1/2 cup good olive oil Ask a question about this ingredient

2 teaspoons agave nectar Ask a question about this ingredient

1 1/2 tablespoon cider vinegar Ask a question about this ingredient

2-3 tablespoons lemon juice, freshly squeezed Ask a question about this ingredient

kosher salt Ask a question about this ingredient

freshly ground pepper Ask a question about this ingredient

1/2 cup cooked chick peas, drained (canned is fine) Ask a question about this ingredient

1/4 cup pine nuts, toasted Ask a question about this ingredient

1/4 cup dried prunes, chopped Ask a question about this ingredient

1/2 cup dried apricots, chopped Ask a question about this ingredient

2 tablespoons fresh basil, chopped Ask a question about this ingredient

2 tablespoons fresh parsley, chopped Ask a question about this ingredient

Bring chicken stock to a boil.
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Add couscous, cover with a lid and reduce heat to low. Cook for 15 minutes or less.
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Remove from heat and keep lid on for five minutes.
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Fluff with fork and spoon into larger mixing bowl. Cool completely.
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While cooling, make dressing by whisking together the oil, vinegar, agave, lemon juice, salt and pepper. Set aside for later.
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Once the couscous has cooled, gently fold in the remaining ingredients and mix in the dressing.
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Serve cold or at room temperature. Enjoy!
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3 Comments on Colorful Couscous Salad (and it's gluten-free!)

gingerroot added about 1 year ago

This looks delicious. Thanks for the brown rice couscous tip - I will have to look for it at WF. My husband is gf and I am always looking for alternatives (although love quinoa).

SunnySideUp (lesley829) added over 2 years ago

i asked my friends and they didn't think it tasted any different from regular couscous. i haven't been able to find any other brands yet, but this one was good. they have boxes with seasoning too but i bought the plain. thanks for the comment - i am such a fan of your recipes and just sent the bark to my friend who isn't on the site!