If you happen to’re searching for a light-weight and refreshing summer season salad that may fill you up and retailer effectively within the fridge then look not additional! This Mediterranean Couscous Salad is the place it’s at.
Full of protein and loads of micronutrients, I like prepping an enormous batch to eat for lunch for in the course of the week. However it could even be nice to serve for gatherings or take alongside for a picnic lunch.
Mediterranean Couscous Components
- Pearled Couscous- If you happen to’ve by no means had couscous earlier than, I’d describe it as a combination between pasta and rice. Pearled couscous has extra of a pasta texture which is what I like about it, whereas conventional couscous is way smaller with a firmer texture much like rice. Be happy to make use of whichever you like. (see under for gluten-free alternate options)
- Chickpeas- Utilizing canned chickpeas makes this salad come collectively tremendous quick whereas additionally including a pleasant punch of protein. If you happen to’re not into chickpeas, white beans would make a great substitute.
- Cucumber- Diced cucumber provides the salad a pop of refreshing taste and are hydrating too.
- Crimson Bell Pepper- I like the crunchy texture and refined sweetness crimson bell pepper affords. You might additionally use yellow or orange when you can’t discover crimson.
- Tomatoes- Such an effective way to make use of up contemporary cherry or grape tomatoes. Simply slice them in half and toss them in!
- Crimson Onion- Finely chopped crimson onion provides a pleasant savory kick. You might depart it out when you like however I personally must have it. Yellow onion simply isn’t the identical.
- Parsley- Contemporary parsley compliments the refreshing taste of the cucumber and is so good right here. Once more, not completely crucial however positively really helpful.
- Vegan Feta Cheese- I’ve made this with out the vegan feta and it’s nonetheless scrumptious however I just like the saltiness it provides, plus the creaminess it provides is good. My favourite is made by Violife.
- Additional Virgin Olive Oil– EVOO creates the bottom for our dressing, giving the salad good moisture and taste. If you wish to make it oil-free, I’d merely omit the olive oil. The salad shall be barely drier however nonetheless flavorful.
- Lemon Juice- Contemporary squeezed lemon juice with parsley and olive oil is such a improbable combo. Please don’t skip the lemon.
- Crimson Wine Vinegar- This enhances the tanginess of the lemon juice and elevates the umami taste a bit.
- Dijon Mustard- Only a trace of dijon to spherical of the flavour profile.
- Dried Oregano- I like dried oregano so I added a bit to provide the salad extra of Italian dressing really feel. You might most likely skip it however I wouldn’t.
Make Mediterranean Couscous Salad
- Cook dinner the couscous. Pearled couscous often cooks the identical as pasta so it solely takes about quarter-hour.
- Prep the dressing. Whisk collectively the olive oil, lemon juice, crimson wine vinegar, dijon mustard, oregano and salt.
- Mix every part. Add the entire chopped greens, chickpeas and couscous to a big bowl. Prime with dressing then stir till every part is coated.
- Serve and luxuriate in! You possibly can serve it instantly or refrigerate in an hermetic container for as much as 5 days.
Can I make it gluten-free?
Sure! You possibly can both hunt down gluten-free couscous or sub quinoa, gluten-free pasta, or rice.
Extra summer season salad recipes
Mediterranean Couscous Salad
Made with contemporary summer season produce, this salad is gentle, satiating, and solely takes half-hour to make!
Servings: 4 individuals
For the Salad
- 2 cups uncooked pearled couscous
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup diced cucumber, about 1 medium cucumber
- 1 cup diced crimson bell pepper, about 1 small pepper
- 1 pint cherry tomatoes, sliced in half
- ¾ cup finely chopped crimson onion
- ¼ cup finely chopped contemporary parsley
- ½ cup crumbled vegan feta cheese, elective
For the Dressing
- ¼ cup further virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons crimson wine vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon dried oregano
- pinch positive sea salt
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Deliver a small pot of water to a boil. Add couscous and cook dinner as directed on bundle (often about quarter-hour for pearled couscous). Drain extra water. Rinse with cool water, pressure, then put aside.
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In a big bowl, mix the chickpeas, cucumber, crimson pepper, tomatoes, onion, and parsley. Add cooked and cooled couscous and stir to mix.
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Put together the dressing by combining the entire substances in a small bowl or measuring cup. Whisk till evenly integrated.
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Pour dressing over high of the substances within the massive bowl then stir till every part is evenly coated in dressing. Prime with vegan feta and stir. Serve instantly or retailer in an hermetic container within the fridge for as much as 5 days.
This recipe makes 4 massive servings however might be divided into smaller parts if desired. The diet information are for 1/4th of the recipe however will fluctuate relying on the manufacturers you employ (couscous, feta, and so forth.)
Energy: 675kcal, Carbohydrates: 98g, Protein: 22g, Fats: 21g, Saturated Fats: 7g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 10g, Sodium: 108mg, Potassium: 605mg, Fiber: 11g, Sugar: 6g, Vitamin A: 2091IU, Vitamin C: 86mg, Calcium: 98mg, Iron: 4mg
