Couscous salad with roquefort and corn
It might not be an everyday combination to combine roquefort with couscous, but in this salad it’s surprisingly good and if you’re a blue cheese lover, you might want to try this!
Couscous salad with roquefort
I like to create salad recipes that are a little out of the box. And this might be one of them. I still had some roquefort in the fridge and I always have couscous around so I figured why not combine the two? I added crunchy radishes and some sweet corn and topped it of with lamb’s lettuce.
I thought the combination worked really well, but then I do like most things with roquefort (or any other kind of blue cheese) It’s definitely my favorite. If you’re not a fan of blue cheese than you might want to go for the couscous salad with halloumi instead.
Super quick to make
Making this couscous salad with roquefort is super quick also. It takes about 10 minutes and the biggest amount of work is to slice the radishes. So super easy! It’s perfect for a summer lunch, (very) light dinner or it can definitely serve as a side dish to a piece of meat or fish. If you use it as a side dish make sure the roquefort goes together with whatever your main is. It has strong flavors and not everything works well together with blue cheese.
For the dressing I used a simple combination of extra virgin olive oil, lemon juice and fresh mint (finely chopped) If you want something a little creamier you can even enhance the roquefort flavors and mix some of the roquefort with some mayonaise and lemon juice for a creamy alternative to the dressing.
You might also like:
- Pearl couscous salad with roasted pumpkin
- Couscous salad with halloumi
- Mediterranean couscous salad with lentils
Couscous with roquefort and corn
- 75 g Couscous
- 75 g roquefort
- 150 ml stock vegetable or chicken
- 5 pieces radishes
- 3 tablespoons corn
- 20 g alfalfa
- 50 g lamb's lettuce
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 3 leaves mint Chopped finely
- Put the couscous in a bowl and bring the chicken stock to the boil. Obviously if you want to use vegetable stock that is possible too. That would also make this a vegetarian dish. Leave this to stand for about 4 minutes or per package instructions
- Once the couscous is cooked, add the corn, chopped radishes and crumbled roquefort to the couscous and stir.
- Make a dressing with the olive oil, lime juice, chopped mint and salt and pepper. You need only a tiny bit for the salad and it even tastes good without using the dressing at all. I just find it difficult to mix and taste dressing with teaspoon measurements. You can always use the dressing for something else later if you have leftover (and you will have leftovers)
- Put the couscous on a plate and drizzle a little of the dressing on top. Finish your dish with a bit of alfalfa on top and some lamb’s lettuce around the couscous.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Check here for some other recipes with couscous