Watercress and chive couscous
Watercress and chive couscous is a refreshing dish that features peppery watercress and mild chives, all tossed in a tangy mustard dressing. It’s quick to prepare and works well as a nutritious lunch or a side dish.
Cook time 0 min
Prep time 20 min
Ingredients:
1 cup couscous1 cup watercress
1/3 cup chives
2 garlic cloves
1 tbsp mustard
1 tbsp vinegar
1/4 cup olive oil
Watercress and chive couscous is a delightful and simple dish that combines the peppery flavor of watercress with the mild onion-like taste of chives, enhanced by a tangy mustard and vinegar dressing. This recipe is perfect for a quick, nutritious lunch or as a side dish to complement your main course.
Instructions:
- Bring 1 cup of water to a boil in a medium-sized pot.
- Once boiling, remove the pot from heat and stir in the couscous.
- Cover the pot with a lid and let it sit for about 5 minutes, allowing the couscous to absorb the water and plump up.
- After 5 minutes, fluff the couscous with a fork to separate the grains.
- In a small bowl or jar, combine the minced garlic, mustard, vinegar, and olive oil.
- Whisk or shake well until thoroughly combined. Season with salt and pepper to taste.
- In a large mixing bowl, combine the fluffed couscous, chopped watercress, and chopped chives.
- Pour the dressing over the couscous mixture and toss well to evenly coat all the ingredients.
- Taste the couscous and adjust the seasoning with additional salt and pepper if necessary.
- Serve immediately as a warm side dish or chill in the refrigerator for about 30 minutes if you prefer it cold.
Watercress and chive couscous is a quick, refreshing, and healthy meal option that can be prepared with ease. By following these simple steps and tips, you can create a delicious dish that will add a touch of gourmet to your everyday meals.
Watercress and chive couscous FAQ:
Cooking couscous typically takes about 5 minutes. Bring 1 cup of water to a boil, remove from heat, stir in the couscous, cover, and let it sit for 5 minutes until it absorbs the water.
The couscous is done when it has absorbed all the water and is fluffy. You can test its doneness by fluffing it with a fork; it should be tender but have a slight bite.
Yes, you can substitute other fresh herbs like parsley or dill for chives, and if watercress is unavailable, arugula or spinach can work as alternatives.
Store any leftover couscous in an airtight container in the refrigerator for up to 3 days. To serve, you can enjoy it cold or reheat it gently in the microwave.
Yes, the dressing can be made in advance and stored in the refrigerator for up to a week. Just shake or whisk well before using, as the ingredients may separate.
Cooking Tips:
- Use a fork to fluff the couscous after cooking to prevent it from clumping together.
- For extra flavor, consider lightly toasting the couscous in a dry pan for a few minutes before adding the boiling water.
- Make sure to finely chop the chives and watercress to distribute their flavors evenly throughout the dish.
- For a more robust taste, you can use vegetable or chicken broth instead of water to cook the couscous.
- Adjust the seasoning to your taste by adding more vinegar or mustard if you prefer a tangier salad.
Nutrition Facts
4 ServingsCalories 70kcal
Protein 2.78g
Carbohydrates 14g
Fiber 1.14g
Sugar 0.22g
Fat 16g
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