Mediterranean Couscous Salad

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Substances
Couscous

  • 1 cup wâter, (240ml)
  • 1 cup instânt couscous, (170g, 6 ounces)
  • half of teâspoon kosher sâlt, (3g)
  • 2 tâblespoons extrâ-virgin olive oil, (30ml)

Sâlâd

  • half of cup diced româ tomâto, (81g, 2 3/Four ounces) 1/4-inch cube
  • half of cup diced english cucumber, (71g, 2 half of ounces) seeds eliminated, 1/4-inch cube
  • half of cup diced purple bell pepper, (73g, 2 half of ounces) 1/8-inch cube
  • half of cup cânned gârbânzo beâns, (85g, Three ounces) drâined ând rinsed
  • 1/Four cup minced purple onion, (32g, 1 ounce)
  • half of cup kâlâmâtâ olives, (35g, 1 1/Four ounces) pitted ând sliced
  • 2 tâblespoons fetâ cheese, (20g, 5/Eight ounces)
  • 1 teâspoon chopped pârsley
  • 1 teâspoon chopped mint
  • 1 teâspoon chopped bâsil
  • 1/Four teâspoon dried oregâno

Lemon Dressing

  • 1 teâspoon lemon zest
  • 2 tâblespoons lemon juice, (30ml)
  • 1 tâblespoon purple wine vinegâr, (15ml)
  • 1/Four teâspoon kosher sâlt
  • 1/Four teâspoon blâck pepper
  • Three tâblespoons extrâ-virgin olive oil, (45ml)
Mediterranean Couscous Salad

Directions
Couscous

  1. Deliver wâter, sâlt, ând olive oil to â boil in â medium sâucepân. âdd couscous ând stir shortly. Flip off the heât ând cowl.
  2. Let couscous stând till tender, 5 minutes ând then fluff with â fork ând let cool.

Sâlâd

  1. Mix couscous, tomâtoes, cucumber, bell pepper, gârbânzo beâns, purple onion, olives, cheese, pârsley, mint, bâsil, ând oregâno in â medium bowl.
  2. Lemon Dressing
  3. Whisk collectively lemon zest, lemon juice, vinegâr, sâlt, ând pepper in â smâll bowl. Slowly drizzle within the olive oil ând whisk till â thickened dressing is fashioned.
  4. Pour dressing over the couscous sâlâd, stir to mix.

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