Couscous Salad with Fresh Veggies
User Reviews
5
Couscous Salad with Fresh Veggies
Description
This couscous salad features pearl couscous toasted briefly in oil to enhance its nutty flavor and cooked in vegetable broth until tender. While the couscous cooks, zucchini and summer squash are halved, sliced, and roasted at high heat to bring out their natural sweetness and add a caramelized texture. A mixture of diced red bell pepper, cucumber, red onion soaked briefly in lemon juice, cherry tomatoes, and parsley adds freshness and crunch. The roasted vegetables and couscous are combined with the fresh veggies and tossed with a balsamic vinaigrette that ties the components together with a touch of acidity and richness.
The salad balances the soft, chewy couscous and roasted squash with crisp, juicy vegetables and a bright lemony finish. It works well as a vegetarian side or a light stand-alone dish. The crushed red pepper garnish can add a subtle heat to taste.
To maximize texture, the couscous should sit undisturbed after cooking to absorb liquid and become fluffy before mixing. Light tossing of roasted squash into the salad helps retain their shape and prevents them from breaking apart. Adjust fluid ratios per the couscous package instructions, as they vary between brands.
Ingredients
- 3 tablespoons olive oil divided
- 2 cups pearl couscous uncooked, aka Israeli couscous
- 2 cups vegetable broth
- 2 zucchini halved lengthwise and sliced
- 2 summer squash halved lengthwise and sliced
- 1 red bell pepper diced
- 1 cucumber diced
- 1 small red onion diced
- 1 lemon
- 1 pint cherry tomatoes halved
- ½ cup parsley chopped, fresh
- lemon garnish, wedges
- crushed red pepper garnish
- balsamic vinaigrette Avocado Oil Classic
Instructions
- In a medium pot over medium-high heat, add one tablespoon of oil and the couscous. Cook for 2 minutes, constantly stirring to avoid burning. Add the vegetable broth, bring to a boil, cover, turn off the heat and let it sit undisturbed for 10 minutes.
- Preheat the oven to 450 degrees F.
- In a large bowl, add the red onion and juice of half a lemon. Mix well and set aside for 5 minutes.
- Add the zucchini and summer squash to a sheet pan, drizzle some oil and season with salt and pepper to taste. Mix them on the sheet pan and then spread them.
- Roast them for 10 to 15 minutes.
- To the bowl with the onion, add the bell pepper, cucumber, cherry tomatoes, and parsley. Add ¼ cup of Brianna’s Balsamic Vinaigrette and mix well. Set aside while the squashes are in the oven.
- Once the squashes are ready, carefully remove them from the oven and let them cool down. In the meantime, add the couscous to the bowl with the fresh veggies. Mix well and then add the squashes. Genly mix so the squashes don't get crushed.
- Serve cold or warm. Sprinkle more parsley, lemon wedges and more Brianna’s Balsamic Vinaigrette dressing on the side.
Notes
- Toast couscous until golden while stirring frequently to enhance flavor without burning.
- Follow couscous package directions for liquid amounts and cooking times, as they differ by brand.
- Allow couscous to rest undisturbed after cooking to absorb liquid and produce a fluffy texture.
- Toss roasted squash gently into the salad to keep pieces intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 340mg | 14% |
| Potassium | 807mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1898IU | 38% |
| Vitamin C | 88mg | 98% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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