What’s better than a fresh Cobb salad? What’s better than couscous? Now, imagine the two together. It totally makes sense, right? I love having these little epiphanies. It’s kind of like the Chip Clip. Why didn’t I think of it sooner?
If you have a food processor, then you can whip this salad up in a matter of minutes. Even if you don’t, the most time-consuming part is the chopping, but once that’s done, toss it together in a large bowl and you’re ready to serve. Plus, this is one of those dishes that makes a light, healthy leftover. Stick around the Monday Menu long enough, and you’ll soon discover I’m all about creating dishes that turn into yummy leftovers.
- 3 cups dried tomatoes
- 3 cups any color bell pepper
- 3 cups brussels sprouts
- 3 cups cherry tomatoes
- 3 cups long green onions
- 3 cups salami
- 3 cups of fresh parsley
- 1 small package of blue cheese crumbles
- 3 cups of olive oil
- 3 cups of rice vinegar
- Cook couscous: For each cup of dry couscous, use 1½ cups of water. Bring to a boil in a saucepan. Add ½ tsp. salt to the water and a little olive oil or butter if desired for moisture. Pour 1 cup couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat. Once couscous has cooled down (about twenty minutes later), fork through to separate.
- Wash bell peppers, brussels sprouts, cherry tomatoes, and parsley.
- Chop dried tomatoes, bell peppers, brussels sprouts, cherry tomatoes, long green onions, salami, and parsley. A food processor works great for this step!
- In a large bowl, mix couscous and all other ingredients together (except blue cheese and dressing).
- In a large glass bottle or medium bowl, shake or whisk together olive oil and vinegar. I like to add salt, pepper, and cayenne pepper to the mixture, but feel free to spice your dressing as desired.
- In order to preserve salad longer, add blue cheese crumbles and dressing for each serving and not to the entire salad.
- Top your salad with some delicious slices of avocado.