Refreshing Couscous Salad with Vegetables and Herbs
(0 Reviews)
Ingredients
-
200 grams Couscous
(Use whole grain for a healthier option.)
-
250 ml Boiling water
(Ensure it's freshly boiled.)
-
150 grams Cherry tomatoes
(Halved for better flavor release.)
-
1 medium Cucumber
(Diced into small cubes.)
-
50 grams Red onion
(Finely chopped.)
-
30 grams Fresh parsley
(Chopped, can substitute with mint.)
-
3 tbsp Olive oil
(Extra virgin recommended.)
-
2 tbsp Lemon juice
(Freshly squeezed for best flavor.)
Salt, to taste
Black pepper, to taste
(Use whole grain for a healthier option.)
(Ensure it's freshly boiled.)
(Halved for better flavor release.)
(Diced into small cubes.)
(Finely chopped.)
(Chopped, can substitute with mint.)
(Extra virgin recommended.)
(Freshly squeezed for best flavor.)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (300g)
- Calories: 180 kcal
- Carbohydrates: 30 g
- Protein: 6 g
- Fat: 7 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 150 mg
- Cholesterol: 0 mg
- Calcium: 40 mg
- Iron: 1.2 mg
Instructions
-
1 - Prepare Couscous:
In a bowl, combine couscous and boiling water. Cover and let it sit for about 5 minutes until fluffy.
-
2 - Chop Vegetables:
While the couscous is resting, chop the cherry tomatoes, cucumber, and onion. Add them to a large mixing bowl.
-
3 - Mix Ingredients:
Fluff the couscous with a fork and add it to the bowl with vegetables. Mix well.
-
4 - Dress the Salad:
Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste. Add chopped parsley and mix again.
In a bowl, combine couscous and boiling water. Cover and let it sit for about 5 minutes until fluffy.
While the couscous is resting, chop the cherry tomatoes, cucumber, and onion. Add them to a large mixing bowl.
Fluff the couscous with a fork and add it to the bowl with vegetables. Mix well.
Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste. Add chopped parsley and mix again.
More About: Refreshing Couscous Salad with Vegetables and Herbs
Couscous salad is a delightful dish popular in Mediterranean and North African cuisines, known for its versatility and ease of preparation. The base of couscous, made from semolina wheat, provides a light and fluffy texture that pairs wonderfully with a variety of fresh vegetables and herbs. This salad is not only refreshing but also healthy, making it an excellent choice for lunch or as a side dish at dinner. The combination of cherry tomatoes and cucumber adds a crispness that complements the couscous, while the parsley brings a burst of flavor and color.
Historically, couscous has been a staple in North African households for centuries, often served with meats or vegetables in stews. This salad version is a modern twist, highlighting the ingredient's adaptability. The dressing of olive oil and lemon juice is simple yet effective, enhancing the natural flavors without overpowering them.
Tips for making this salad include using fresh ingredients and adjusting the seasoning to your taste. You can also add optional ingredients like bell peppers or chickpeas for extra protein and flavor. Perfect served cold or at room temperature, this couscous salad is sure to impress at any gathering.
