A creamy couscous salad with goat cheese, dried fruit and sweet spices. Fingers-licking good!
“We should cook with couscous more often”, said my boyfriend Maarten recently. I nodded and agreed. The jar of couscous stood on the counter untouched for too long already.
I pulled open the refrigerator and together we inspected the shelves, looking for leftovers that we could use in the couscous dish. We found a cucumber, goat cheese and a red bell pepper that we needed to finish. “With cinnamon and mint!”, Maarten suggested.
I added some sunflower seeds, dried dates and apricots to it and half an hour later we had a deliciously sweet, summery couscous dish on the table.
Of course I can’t keep the recipe to myself:
Prep time & cooking time: 20 minutes total
2.3 cups couscous (dry)
8 dates dates, cut into pieces and soaked in hot water for 10 minutes
8 dried apricots, cut into pieces and soaked in hot water for 10 minutes
2 tablespoons pumpkin seeds
1 red bell pepper, finely diced
1 small cucumber, peeled and cut into small cubes
3 1/2 OZ goat cheese
2 tablespoons agave syrup
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon mint (freeze-dried)
Bring 2 cups water to the boil in a saucepan. Optional: add a pinch of salt.
Turn off the heat as soon as the water boils and add the couscous. Leave for 2 minutes.
Put the couscous in the refrigerator to cool for about 5 minutes.
Add the bell pepper, cucumber, apricots, dates, pumpkin seeds, cinnamon, cardamom, mint and agave syrup and stir.
Divide the salad between 2 plates and crumble the goat cheese on top.
We used soft goat cheese. Mixed with the couscous makes this salad creamy. If you like your salad to have a dryer texture, opt to use hard goat cheese.
Instead of agave syrup you can use honey.
Tip >> you’ll love this sweet quinoa salad!