Kat’s Couscous Redux

I randomly decided to make Kat’s Couscous yesterday. It’s best when it sits overnight so we didn’t have any last night, although I did taste it (it was kinda harsh).  I didn’t have all the ingredients I needed though, so I modded the ingredients a little bit. If you click the link above (the one that actually says Kat’s Couscous), you can see the original recipe. Turns out, today we needed something to bring to a potluck! Surprise, me! Good thing I decided to make a giant container of something delicious!

Here’s the way I modified it this time. It’s good both ways, but I like experimenting.


1 box vegetable broth
1 can chicken broth
1/4 cup apple cider vinegar
1 box Trader Joe’s whole wheat couscous
3 tomatoes, chopped and drained
1 green pepper, diced
1/2 cup dried cranberries
1 bunch cilantro, minced
1 cucumber, peeled and diced

1/3 cup lemon juice (I didn’t use fresh this time)
1/3 cup apple cider vinegar
1/4 cup olive oil
2 tsp Dijon mustard
1 Tbs cumin
2 tsp sriracha
1/2 tsp Penzey’s Turkish seasoning
1 tsp salt-free herb seasoning

Mix all the dressing ingredients in a jar or bottle with a lid and shake the heck out of it, then put it in the fridge.

To make the salad: boil the 2 types of broth and the 1/4 cup of ACV. Once it comes to a boil, stir in the couscous, put a lid on it, and remove it from the heat for around 10-15 minutes. Just check it to see if it’s done after 10 minutes.

Dice the tomatoes, green pepper, tomatoes, and mince the cilantro. When the couscous is done and there’s no dripping moisture at the bottom of the pot, scrape the couscous into a flat pan/casserole dish and put it in the fridge to cool. If you’re lucky like me, you can put it out on your covered porch in winter and cool it fast out there.

Once the couscous is cold, mix it with the vegetables and add the cranberries. You can add more cranberries if you want, I won’t tell. Then get the jar of dressing out of the fridge, shake the hell out of it again, and pour it over everything. Mix it really well- your hands are good tools for this. Then put it in a container to sit 24 hours before you eat it. If you eat it sooner then it might be harsh and really acidic because the flavors haven’t had time to meld well.


Then again, it’s your salad. Do whatever you want.

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