Couscous with dill is a delightful dish that combines fresh flavors and vibrant colors. This recipe combines Mediterranean couscous, olive oil, Dijon mustard, honey, lemon, salt, black pepper, cucumber, cherry tomatoes, peas, dill, and feta cheese for a refreshing taste experience. It pairs perfectly as a side or a light main course, making it an ideal choice for any meal.
When I prepare this dish, I appreciate its easy making. The ingredients come together quickly, and the dill adds a unique herbaceous note that elevates the entire flavor profile. Whether you’re hosting a gathering or enjoying a quiet dinner at home, this couscous dish can impress your guests or satisfy your cravings.
What Is Couscous?
Couscous is a versatile staple that hails from North Africa. It consists of small granules made from semolina, which is a type of wheat. To prepare couscous, I often steam it to achieve a fluffy texture.
I love how couscous cooks quickly, usually in about 5-10 minutes. It absorbs flavors well, making it a perfect base for various dishes. Here are some key points about couscous:
- Types of Couscous: There are several varieties, including Berber, Israeli, and whole wheat couscous. Each type has its unique texture and size.
- Nutrition: Couscous provides a good source of carbohydrates and contains some protein. It’s low in fat, making it a light yet filling option.
- Serving Suggestions: I find it delightful paired with vegetables, meats, or herbs. It’s a fantastic alternative to rice or pasta.
Couscous seamlessly fits into many cuisines. Its adaptability and quick preparation time make it a favorite in my kitchen. Whether I’m making a simple side dish or a more elaborate meal, couscous rarely disappoints.
Ingredients:
- 1 ½ cups of uncooked couscous
- ¼ cup of olive oil
- 1 teaspoon of Dijon mustard
- ½ teaspoon of honey
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- 1 diced cucumber
- 1 cup of halved cherry tomatoes
- 1 cup of cooked peas (from a frozen package. Cook according to package directions)
- ¼ cup of chopped dill
- Feta cheese, for garnish
How to make couscous with dill?
- Cook the couscous according to package directions.
- In a large bowl, whisk together mustard, honey, olive oil, lemon juice, lemon zest, salt, and black pepper.
- Add the cooked couscous to the bowl and toss to coat.
- Stir in the cherry tomatoes, cucumber, green peas, and fresh dill.
- Garnish with crumbled feta cheese and serve.
Serving Suggestions
Appropriate Accompaniments
Couscous with dill pairs beautifully with a range of sides. I often serve it alongside grilled vegetables such as zucchini, bell peppers, and asparagus, which add color and texture.
For protein, consider grilled chicken or fish marinated with herbs. Lamb or chickpeas also complement the flavors well.
Adding a tangy yogurt sauce can enhance the dish, providing a creamy contrast. I find that a simple mix of Greek yogurt, lemon juice, and mint works wonders.
Presentation Tips
Presenting this salad attractively can impress your guests. I like to serve it in a large, shallow bowl, creating a subtle mound in the center.
Sprinkling fresh dill and lemon zest on top adds visual appeal and hints at the flavors within.
For added elegance, I use a ring mold for individual servings, which makes it easy to plate.
I often arrange colorful accompaniments artfully around the couscous to create an inviting display. Using vibrant serving dishes can also enhance the overall look.
Finish with a drizzle of olive oil and a few lemon wedges on the side for an appealing touch that encourages guests to serve themselves.
Storage and Preservation
Storing Leftover Couscous
To store leftover couscous, I recommend first letting it cool to room temperature. Once cool, transfer it to an airtight container. This helps prevent moisture from making the couscous soggy.
I typically refrigerate it if I plan to use it within three to five days. Alternatively, couscous can freeze well too (without the vegetables). Spread it out on a baking sheet, freeze until solid, then place it in a freezer-safe bag. It remains good for about three months.
When I’m ready to use frozen couscous, I reheat it directly from the freezer, adding a touch of water to keep it moist.
Preserving Fresh Dill
Storing fresh dill requires a few simple steps to keep it fresh and flavorful. I start by placing the dill in a glass of water, covering the top loosely with a plastic bag. This method mimics a flower arrangement and keeps the dill hydrated.
I keep it in the refrigerator, where it can last for about a week. For longer preservation, I also chop and freeze dill in ice cube trays, covering it with water or olive oil. This way, I can easily pop out a cube when I need fresh dill for my dishes. If I want dried dill, I air dry the leaves in a cool, dark place before storing them in an airtight jar.
Conclusion
Creating this couscous with dill recipe has been enjoyable. The fluffy couscous and fresh dill offer a delightful flavor that brightens any meal.
I appreciate how versatile couscous can be. You can easily add vegetables, nuts, or herbs to customize it according to your taste.
This dish tastes great and adds a beautiful pop of color to the plate. Trying it out will add a refreshing touch to your meals.
By the way, this salad is perfect to pair with cherry tomatoes shakshuka.
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