By Mary Reed
Mediterranean Pearled Couscous Salad with a Roasted Lemon Vinaigrette
9 steps
Prep:10minCook:20min
WFH LUNCH surprise edition: Mediterranean Pearled Couscous Salad with a Roasted Lemon Vinaigrette 🍋🥗
Was excited to surprise my husband with lunch on his first day at the new job 😍
You probably know this is my go-to for lunch. It's packed with flavour, it’s healthy, and you can make so many variations of it! I usually add zucchini and red onion but today I just had peppers and yellow squash.
Add some cloves of garlic (they get nice and soft and add such amazing flavour to the dish), and a lemon cut in half (this will get slightly charred and will be used for our vinaigrette)
Updated at: Thu, 17 Aug 2023 04:49:33 GMT
Nutrition balance score
Good
Glycemic Index
33
Low
Glycemic Load
5
Low
Nutrition per serving
Calories401.2 kcal (20%)
Total Fat31.2 g (45%)
Carbs14.5 g (6%)
Sugars8.6 g (10%)
Protein16.5 g (33%)
Sodium729.5 mg (36%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
-Roast your veggies at 450 for about 20 min or until golden brown.
Step 2
-Boil your couscous
Step 3
-Make vinaigrette
Step 4
VINAIGRETTE RECIPE:
Step 5
1) squeeze roasted lemon halves
Step 6
2) 2 tbsp vinegar (ACV, red wine, balsamic)
Step 7
3) 3 tbsp olive oil
Step 8
4) pinch of salt and pepper
Step 9
-Assemble: couscous, roasted veggies, chopped herbs, feta and vinaigrette.
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