If you are looking for something a little lighter after all that yummy Super Bowl food yesterday, I have the perfect recipe for you! This Asian Couscous Salad is light and refreshing, but still full of flavor.
Whole wheat couscous is tossed with fresh, crisp vegetables and a tangy Asian vinaigrette. It is easy to throw together with the help of pre-shredded coleslaw mix, and can be made ahead of time. We had this couscous with Asian turkey meatballs, and I will share that recipe later this week.
Asian Couscous Salad
- 1 cup uncooked whole wheat couscous
- 1 1/4 cups water
- 1/2 cup rice wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons hoisin sauce
- 1 tablespoons honey
- 1 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1-2 cloves garlic, minced
- 10-12 oz bag of pre-shredded coleslaw mix
- 2 carrots, shredded or sliced
- 3-4 green onions, thinly sliced
- 1/3 cup sliced almonds
- 1/3 cup crunchy chow mein noodles (optional)
- salt and pepper, to taste
Bring 1 1/4 cups water to boil. Add 1 cup uncooked whole wheat couscous and cover. Remove from heat and set aside for 5 minutes. Once couscous has absorbed water, fluff with a fork and let cool.
Meanwhile, in small bowl, whisk together rice wine vinegar, olive oil, hoisin sauce, honey, soy sauce, sesame oil, and minced garlic.
In large bowl combine shredded coleslaw mix, carrots, green onion and almonds (and crunchy noodles if adding). Add cooled couscous to mixture and gently combine. Add dressing to salad and toss. Add salt and pepper if needed. Can be served immediately at room temperature or refrigerate for 1 hour before serving.
Adapted from Aggie’s Kitchen.