Be-Couscous It's Nice and Calabr-easy #2

Name: Be-Couscous It's Nice and Calabr-easy #2
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: ⅔ cup pearl couscous; 1 cup water; 0.5 cucumber, quartered lengthwise and sliced; 50g feta cheese, crumbled; 6 black olives, sliced; 1 handful rocket; drizzle of olive oil, to serve; Basil leaves, to serve; 1 red capsicum; 0.25 small red onion; ½ Tbsp sun-dried tomatoes; 1 clove garlic; 25g almonds; 25g ricotta; 10g parmesan, grated; ½ Tbsp olive oil; ¼ Tbsp lemon juice; salt and black pepper, to taste

5 steps

Prep:10minCook:20min

[Red Capsicum Pesto Couscous Mediterranean Salad] Version #2: Pesto was good, but flavour elements in the salad needed changing* and method in cooking couscous needed correction. *Too much tang with red onion in both pesto and salad, so add in fat (e.g. olive oil, cheese) or sweetener. Grape tomatoes weren't different enough from pesto, both flavour and texture. Add in cheese: to complete the Mediterranean flavours (even though I'm removing tomato), add in flavour and texture.

Updated at: Fri, 24 Nov 2023 07:21:05 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories228.3 kcal (11%)

Total Fat9.8 g (14%)

Carbs27 g (10%)

Sugars2 g (2%)

Protein8.6 g (17%)

Sodium419.5 mg (21%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

⅔ cuppearl couscous

1 cupwater

0.5cucumber

quartered lengthwise and sliced

50gfeta cheese crumbled

1 handfulrocket

Capsicum Pesto

1red capsicum

0.25red onion

small

0.5 Tbspsun-dried tomatoes

1clove garlic

25galmonds

25gricotta

10gparmesan

grated

½ Tbspolive oil

0.25 Tbsplemon juice

Instructions

Make the Pesto

Step 1

Roast the capsicum in an oven at 200°C for 15 minutes or until the skin is charred and blistered. Once cooled, remove stalk and seeds then place in a food processor along with the other pesto ingredients. Blitz the mixture until a fine paste has formed.

Cook the Couscous

Step 2

Put couscous in a saucepan and add in water. Bring to the boil and cook for 10 minutes or until the couscous is tender and the water has been absorbed.

Assemble the Salad

Step 3

Spread the pesto onto the bowl of couscous. Mix well so the pesto is spread throughout.

Step 4

Add in cucumber, olives and feta into bowl of couscous, giving it a good mix. Then add in rocket giving it a toss so the leaves are well distributed. Serve in bowls, topped with the basil leaves.