Green Goddess Cous Cous

Taking a break from the travel recap bonanza to share this recipe.
You know my love of the grain salad, so it’s no surprise that I have yet another grain salad to share. What can I say, I love throwing vegetables and herbs in with a whole grain and calling it dinner, so easy and healthy. Rather than continuing on with the PSA for grain salads; let’s just get into it; shall we?

Green Goddess Cous Cous

1 c. whole wheat pearl (sometimes called Israeli) cous cous, dry
4 basil cubes (from my beloved Dorot) or 3 tbs fresh basil
4 cilantro cubes (Dorot) or 3 tbs fresh cilantro
2 scallions, cleaned and chopped, green and white parts
4 tbs shaved Parmesan cheese
1 tsp garlic powder
Freshly ground Sea Salt
Freshly ground Black Pepper
4 tbs prepared Green Goddess or (cheating) creamy Caesar dressing.
Or you could whip this up:
Quick Green Goddess Dressing:
1/4 c. sour cream or plain greek yogurt
2 tbs finely chopped flat-leaf parsley
2 tbs finely chopped chives
pinch each sea salt and black pepper
*Increase the proportions if you want your cous cous very dressed.
In a small bowl, whisk all ingredients until well-blended.

Cook cous cous according to package instructions in a medium pot. To the pot, while the cous cous is warm; add herbs, scallions, cheese and garlic powder. Combine well. Add dressing (either prepared or from the recipe above). Taste here and add sea salt and black pepper. Serve warm with a protein of your choice or cool it down (you got to cool it down…anyone?) and serve cold. Works either way. Serves 4-6 as a side dish.


3 Comments Add yours

  1. Jen says:

    Oh how quickly the mighty have fallen. Salad – this photo looks like you are eating larve.

  2. Cheryl says:

    Now that is just plain “unkind”. I think the visual would have been improved if there were some lovely green “rings” of chopped chive and if the parmesan was shredded rather than shaved, but larve? Why not “white caviar”? Too lofty?

    1. Thanks for reading, Cheryl! We’re all good here! White caviar it is 🙂 and yes, green chives would have been a great addition!

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