+
5 (3)

Sides, Vegetarian

Houston's couscous

Houston's couscous
Bob Chamberlin / Los Angeles Times

Dear SOS: I'd love to get the recipe for the couscous at Hillstone (formerly Houston's) in Santa Monica. Many thanks. Meghan Tilley Venice Dear Meghan: We loved the fresh flavors and bright colors in this couscous, which makes for a ... Read more

Total time: 40 minutes, plus cooling time | Serves 4 to 6
  • 3 cups water, divided
  • 1/2 cup couscous
  • 1/2 cup bulgur wheat
  • 3/4 cup coarsely chopped radishes
  • 3 tablespoons finely cut green onions
  • 3 tablespoons minced Italian parsley
  • 1/2 cup raisins
  • 12 very small tomatoes, such as Sweet 100s
  • 1/3 cup whole roasted, skin-on almonds
  • About 1/2 cup whole fresh mint leaves
  • 1 tablespoon fresh lemon juice, preferably Meyer lemon, more to taste
  • 1 tablespoon extra-virgin olive oil, more to taste
  • Sea salt and fresh ground black pepper to taste

Step 1In a small saucepan, bring 1 1/2 cups water to a simmer. Add the couscous and cook gently until the water is absorbed, approximately 3 minutes. Remove from heat and transfer the couscous to a baking sheet to cool.

Step 2In another small saucepan, bring the remaining 1 1/2 cups water to a simmer. Add the bulgur wheat and cook gently until the water is absorbed, about 5 minutes. Remove from heat and transfer to a baking sheet to cool.

Step 3In a large bowl, combine the cooled couscous and bulgur wheat. Stir in the radishes, green onions, parsley, raisins, tomatoes, almonds and mint leaves. Add the lemon juice and olive oil, stirring to coat. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Taste and adjust the flavorings and seasonings as desired. This makes about 4 cups salad.

Note: Adapted from Hillstone Restaurant Group.

HAVE YOU TRIED


Homemade In-N-Out Double Double
Homemade In-N-Out Double Double

Slow-rising pumpkin-thyme dinner rolls
Slow-rising pumpkin-thyme dinner rolls

Three-bean and hominy chili
Three-bean and hominy chili

Hungarian Chocolate-Walnut Torte
Hungarian Chocolate-Walnut Torte

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Triple cheese curried cauliflower gratin
Nopa's goat cheese bread pudding
Wilton's corn cakes with nasturtium butter
Grilled baby new potato salad