Couscous—tiny granules of pasta (technically crushed durum wheat semolina)—cooks up fluffy and soft to make a fun side dish or staple for cold pasta salads. But if you’re following a gluten-free diet, popular white and wheat varieties are off limits. No need to cave to a couscous-free existence! There’s an alternative – 100% wheat free – made from brown rice. With the same light texture but a slightly nuttier flavor, brown rice couscous takes a little longer to cook than the traditional kind (15 minutes rather than five), but it’s definitely worth the wait. Try it in this easy, vegan salad.
Makes 4 cups
Ingredients
½ cup brown rice couscous
1 cup diced: carrots, celery with leaves, red bell pepper
10 pitted green olives, roughly chopped
½ tsp. dried thyme
¼ tsp. sea salt
1/8 tsp. black pepper
Juice of one lemon
Extra-virgin olive oil
Directions
- Toss spices with brown rice couscous, then cook according to package directions.
- Toss couscous with lemon juice and olive oil when finished cooking.
- Stir in veggies and olives before serving.
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