Couscous Salad with Chimichurri Sauce

I’m the type of person that gets more excited about side dishes of meal than the main course, especially if it’s a colorful salad thats’s just filled with a bunch of different flavors and textures. With the arrival of spring and summer just around the corner, it’s great to master a staple side dish not only to have on hand when you’re cooking for your family, but it’s also something you can bring to a party or family get-together. The key for me when cooking a side dish is making sure it’s simple, packed with flavor and nutrients, and pairs well with a bunch of different things. To me, a side salad that highlights the true flavor of in the ingredients within it and complements well with a protein is the most delicious way to make it, and oftentimes that means it’s simple and easy to make. This couscous salad is just that, and the topping of a fresh, garlicky chimichurri sauce really brings all of the flavors together and can be a side for so many different proteins. My favorite pairings with this salad are either grilled steak or some air-fried chicken thighs where the fattier pieces of meat perfectly compliment the bright, fresh flavors of the salad and chimichurri.

A grain-based salad is such a great way to pack in a ton of nutrients and make it so you only have to worry about one side and your protein of choice. Toppings and dressings for salads are actually really simple to whip up, are much fresher and taste better, and contain a lot less ingredients and preservatives than store bought sauces. Chimichurri is a popular “sauce” that is simply just green leafy herbs like parsley or cilantro, garlic, a vinegar, olive oil, and lemon juice blended together. It’s refreshing and helps highlight the flavor of a dish rather than overtake it. Homemade sauces and dressings are also a great way to add in extra nutrients, especially healthy fats. Olive oil is an excellent nutrient-dense natural oil that is high in monounsaturated fats which are fats that support heart health and cellular function. Pairing salads with a natural oil can actually help your body absorb the other nutrients its paired with including carbohydrates and fat soluble vitamins. Within this salad, pairing the carb-based couscous and fresh vegetables with the olive oil based chimichurri sauce will actually help your body absorb the nutrients from those foods easier. Amazing what natural, homemade foods can do for your body, right?

Nutrition Facts:

• Couscous is actually a tiny pasta made from semolina flour and can either come in the form of tiny little balls or larger sized pearls. It’s a whole grain that is a great source of carbohydrates, high in fiber, and contains antioxidants. It also contains a variety of micronutrients including selenium, potassium, manganese, and others.

Chimichurri Ingredients:

• 2 cups of fresh parsley leaves (lightly packed)
• 3 cloves garlic (minced)
• 1 shallot (diced)
• 1 Tbsp fresh thyme
• 1 tsp crushed red pepper
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• Juice from 1/2 lemon

Couscous Salad Ingredients:

• 1.5 cups pearled couscous (my favorite brand is RiceSelect with turmeric)
• 1lb. brussel sprouts (shaved)
  • 1 Tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt & pepper
• 1 red bell pepper (diced)
• 1/4 red onion (finely diced)
• 1/2 large English cucumber (quartered)
• 1/4 cup fresh dill (chopped)
• 1/4 cup chives (chopped)
• Juice from 1 lemon
• 2 Tbsp olive oil

Chimichurri Instructions:

1. Add all the chimichurri ingredients to a food processor and process on high in 30-second increments for about 1.5-2 minutes. Be sure to scrape down the edges after each 30-second increment.

Couscous Salad Instructions:

1. Cook the pearled couscous according to the package instructions. Once cooked, set aside and let cool.
2. Preheat oven to 400 degrees F.
3. Spread the shaved brussel sprouts onto a large sheet pan and season with olive oil, garlic powder, onion powder, salt, and pepper. Roast at 400 for 20-25 minutes or until the leaves are beginning to brown. Be sure to move the brussels around half way through.
4. Chop all of your veggies and herbs, then add the veggies, herbs, roasted brussels, and cooked couscous to a large bowl. Toss until everything is well combined.
5. Add the lemon juice and olive oil, and toss to make sure everything is mixed together.

Serving Instructions:

1. Plate 1 cup of couscous salad then top with a protein and drizzle with 2 Tbsp of chimichurri sauce over the top.
2. Protein recommendations: Roasted chicken thighs or breast, salmon, swordfish, pork tenderloin or chops, steak, roasted chickpeas…the options are endless! Experiment and try a different variety.
3. Enjoy!