By Katya
Couscous Salad
5 steps
Prep:20minCook:15min
I love this salad, but since I don't like chickpea seeds I don't add them. Also I didn't have cherry tomatoes and instead I used the Italian tomato: "Pomodoro costoluto fiorentino". They are large and very juicy. To my chagrin, I ran out of mint leaves.
Updated at: Thu, 17 Aug 2023 09:45:10 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
10
Low
Nutrition per serving
Calories144.5 kcal (7%)
Total Fat6.2 g (9%)
Carbs19.7 g (8%)
Sugars2.7 g (3%)
Protein3.3 g (7%)
Sodium309.4 mg (15%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
5 ozcouscous
water
boiling
1red onion
1tomato
Pomodoro costoluto fiorentino
2cucumber
6 ozblack olives
½ tspIodised salt
2red bell pepper
2 Tbspparsley
For the sauce
Instructions
Step 1
Mix couscous and salt in a large bowl. Add hot water, cover and set aside.
Bowl
water
couscous5 ozStep 2
Chopped red onion, tomato, cucumbers, red bell peppers, black olives and parsley.
Cutting Board
KnifeBowl
red onion1 
tomato1 
cucumber2 
black olives6 oz
red bell pepper2 
parsley2 TbspStep 3
Fan the couscous with a fork and add to vegetables.
ForkStep 4
Mix olive oil in a small bowl, fresh lemon juice, salt and pepper.
Bowl
Whisk
black pepper½ tsp
Iodised salt½ tsp
lemon juice2 Tbsp
olive oil extra virgin2 Tbsp
red wine vinegar1 TbspStep 5
Pour over the salad and mix.
Notes
0 liked
1 disliked
Bland
Fresh
One-dish
