Fast food, episode XIV

On the list of fast foods, I don't think there's anything faster than couscous. You really can pull together an entire meal (or prep lunch for most of the week) in about 15 minutes. And a tasty and healthy meal at that (if you don't fear the gluten). 

 

Note: recipe authors love to put raisins in their couscous dishes, maybe because they plump up so invitingly when exposed to the moist heat. But if raisins remind you more of small turds than an edible substance, don't let that stop you from making this delicious couscous salad; just substitute another dried fruit, like chopped dates or sweetened cranberries, or leave it out entirely.

 

Couscous Salad with Carrots and Chickpeas

Adapted from Gena Hamshaw via the Full Helping (June 12, 2020)

Time: ~16 minutes

Couscous
295 grams (1½ cups) water
1 teaspoon (~5 grams) olive oil
¼ teaspoon fine sea salt
150 grams (1 cup) couscous (regular or whole wheat)

Assembly
1 (14.5-ounce) can of chickpeas
2 medium to large carrots, yielding 1 heaping cup when grated
40 grams (¼ cup) golden or regular raisins or dried currants (you can substitute some other kind of dried fruit you're not phobic about or just omit it entirely)
35 grams (2½ tablespoons) extra-virgin olive oil
22 grams (1½ tablespoons) red-wine vinegar
15 grams (1 tablespoon) freshly squeezed lemon juice
¼ cup chopped fresh parsley leaves (substitute basil or cilantro)
½ teaspoon fine sea salt

½ teaspoon ground cumin

    1. For the couscous: In a medium saucepan, bring the water, oil, and salt to a boil. Stir in the couscous, then immediately remove from the heat and cover. Let stand for 5 minutes.
    2. Meanwhile, drain and rinse the chickpeas; peel (except in Dylan’s house) and grate the carrots on the large holes of a box grater; squeeze the lemon juice; chop the parsley; and gather the rest of the ingredients.
    3. To assemble the salad: Transfer the couscous to a serving bowl, and fluff with a fork. Stir in the rest of the ingredients. Taste for salt and acid. Serves 3 to 4.