Name: Couscoussalat
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup couscous; 1 ½ cups vegetable or chicken broth; 1 cucumber, diced; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; ½ red onion, finely chopped; ¼ cup fresh parsley, chopped; 2 tablespoons fresh mint, chopped; ¼ cup olive oil; 2 tablespoons lemon juice; Salt and pepper to taste

Instructions

In a medium saucepan, bring the vegetable or chicken broth to a boil.
Once boiling, add the couscous and stir. Cover the saucepan with a lid and remove it from the heat. Let it sit for about 5 minutes to allow the couscous to absorb the liquid.
Fluff the couscous with a fork to separate the grains and transfer it to a large mixing bowl to cool.
While the couscous is cooling, prepare the vegetables. Dice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes and chop the parsley and mint.
Add the diced cucumber, red bell pepper, cherry tomatoes, red onion, parsley, and mint to the cooled couscous in the mixing bowl.
In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
Pour the dressing over the couscous and vegetables in the mixing bowl. Gently toss everything together until well combined and evenly coated with the dressing.
Taste and adjust seasoning with more salt and pepper if needed.
Cover the bowl and refrigerate the Couscoussalat for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a final toss to refresh the flavors. Garnish with a sprig of fresh mint or parsley.
Enjoy this delicious and refreshing Couscoussalat as a side dish to grilled meats, fish, or as a light lunch option on its own.

Ingredients

Instructions

Nutrition Facts

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