Cous Cous: The Quinoa Alternative

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I have been eating a boat-load of quinoa lately. Ever go through stages like that? I love, love, love it, but I decided that it was time to change things up and use something slightly different.... whole wheat cous cous! I know, I'm getting wild!


Learn how to make this Whole Wheat Cous Cous Salad.


Over the weekend we headed up north to stay at our friends lake house. I love weekends at a lake, it is so fun to be out on the boat, the water is so refreshing and it feels so good to be out in the sun. While we were out boating a friend and I were deep in conversation over quinoa. {Obviously, what else would you talk about while boating?} She told me about a recipe that she uses all the time and I had to try it. This is my version, but with whole wheat cous cous.


Whole wheat cous cous is actually a very easy ingredient to use - it cooks in only 5 minutes. The same as regular cous cous. The only difference is the healthy whole grains. Well, technically cous cous is actually a very tiny pasta, but it still works extremely well for a side dish or the base of a salad like this one!


For this salad I used heirloom cherry tomatoes from the farmers market. Not only are they so pretty to look at and they taste almost sweet. Crunchy english cucumbers are added with salty feta cheese. A little bit of extra virgin olive oil, lemon juice and parsley tie the dish together. Don't skip the parsely!! It definitely adds a lot to the dish. I found the dish to taste the best cold, though I also think it works at room temperature. Overall, this salad is perfect on it's own for lunch, or as a side dish at dinner.


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