Teresa's Recipes
Mediterranean Couscous Salad
This vibrant Mediterranean Couscous Salad is a delightful explosion of flavors and colors, featuring fluffy couscous tossed with fresh vegetables and herbs, all drizzled with a zesty lemon vinaigrette. Perfect as a side dish or a light main course, this salad not only refreshes your palate but also brings a touch of the Mediterranean coast to your table. Couscous, a staple in North African cuisine, is made from semolina wheat and has been enjoyed for centuries, symbolizing hospitality and the gathering of friends and family.
Ingredients
- 1 cup Couscous
- 1 1/4 cups Vegetable broth
- 1, diced Cucumber
- 2, diced Tomatoes
- 1, diced Red bell pepper
- 1/2, finely chopped Red onion
- 1/4 cup, chopped Fresh parsley
- 1/4 cup, chopped Fresh mint
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Calories: 250
- Fat: 10g
- Carbs: 35g
- Protein: 6g
- Sodium: 250mg
- Sugar: 3g
Instructions
- In a medium saucepan, bring the vegetable broth to a boil over medium heat.
- Once boiling, add the couscous, stirring briefly to combine. Cover the pot, remove it from heat, and let it sit for about 5 minutes.
- Fluff the couscous with a fork after 5 minutes and allow it to cool slightly.
- In a large mixing bowl, combine the cooled couscous with diced cucumber, tomatoes, red bell pepper, red onion, parsley, and mint.
- In a separate small bowl, prepare the vinaigrette by whisking together the lemon juice, olive oil, salt, and pepper until well combined.
- Pour the vinaigrette over the couscous salad and toss gently to ensure everything is evenly coated.
- For the best flavor, refrigerate the salad for at least 1 hour before serving, allowing the ingredients to meld together beautifully.
- Serve chilled or at room temperature, garnished with additional herbs if desired.
Tips
- For added protein, consider mixing in chickpeas or grilled chicken.
- Feel free to substitute seasonal vegetables based on availability, such as roasted zucchini or artichoke hearts.
- This salad can be made a day in advance; just keep it covered in the refrigerator to maintain freshness.