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Prepare the Vegetables and Herbs:
7. Finely chop 2 small red onions.
8. Dice 1 large cucumber and 3 Roma tomatoes.
9. Finely chop a large bunch of parsley (about two handfuls) and a bunch of mint (about one handful).
Combine the Ingredients:
10. Add the chopped red onions, diced cucumber, diced tomatoes, parsley, and mint to the fluffed couscous.
11. Stir in 1 tablespoon of tomato paste.
12. Squeeze the juice of 1 large lemon over the mixture.
13. Drizzle with olive oil to taste.
14. Season with additional salt and pepper to taste.
15. Mix everything well until all ingredients are evenly combined.
Rest and Serve:
16. Let the salad rest for a few minutes to allow the flavors to meld together.
17. Serve the Mediterranean Couscous Salad chilled or at room temperature.
Serving Suggestions:
Pair with grilled chicken, fish, or lamb for a hearty meal.
Serve as a light lunch alongside pita bread and hummus.
Top with crumbled feta cheese for extra flavor.
Cooking Tips:
Use fresh herbs for the best flavor; dried herbs won’t provide the same freshness.
Adjust the amount of olive oil and lemon juice to taste for your preferred level of tanginess.
For added texture, sprinkle toasted nuts or seeds on top before serving.
Nutritional Benefits:
Couscous: Provides a good source of carbohydrates for energy.
Vegetables and Herbs: Rich in vitamins, minerals, and antioxidants.
Lemon Juice and Olive Oil: Add healthy fats and a boost of vitamin C.
Dietary Information:
Vegetarian and vegan-friendly.
Dairy-free and nut-free.
Contains gluten (use gluten-free couscous if needed).
Nutritional Facts (Per Serving):
Calories: 220
Protein: 6g
Fat: 8g
Carbohydrates: 34g
Fiber: 4g
Storage:
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir well before serving to redistribute the dressing.
Not recommended for freezing as the fresh vegetables may lose texture.
Why You’ll Love This Recipe:
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