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.


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