Mediterranean Couscous Salad

Name: Mediterranean Couscous Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 to 6
Ingredients: 1 cup of uncooked couscous; 1 cup of vegetable broth; 1 cup of cherry tomatoes; 1 (15-ounce) can of chickpeas; 1 red or green bell pepper; 1 large cucumber; ½ cup of black olives; ½ red onion; 1 lemon; ¼ cup of parsley; 3 tablespoons of olive oil; 2 tablespoons of balsamic vinegar; 1 teaspoon of garlic powder; 1 teaspoon of agave or maple syrup; Salt; pepper

User Reviews

5.0

126 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
4 to 6
Calories
510 kcal
Course
Lunch, Dinner
Cuisine
Mediterranean

Mediterranean Couscous Salad

Christopher Rios

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This Mediterranean couscous salad is ready in just 15 minutes, easy to make, and loads mixed fresh veggies with chewy couscous and protein-rich chickpeas in a bright balsamic vinaigrette for a delicious and nutritious summery light main or side!

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Ingredients

Servings

1 cup of uncooked couscous
1 cup of vegetable broth
1 cup of cherry tomatoes, halved
1 (15-ounce) can of chickpeas, drained and rinsed
1 red or green bell pepper, diced
1 large cucumber, diced
½ cup of black olives, pitted and sliced
½ red onion, diced
1 lemon
¼ cup of parsley, chopped
3 tablespoons of olive oil, to taste
2 tablespoons of balsamic vinegar
1 teaspoon of garlic powder
1 teaspoon of agave or maple syrup
Salt, to taste
pepper, to taste

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Instructions

In a medium pot over medium heat, add the vegetable broth and bring to a boil. Once the broth starts to boil, add the couscous. Quickly place the lid on the pan, remove the pot from the heat and allow it to sit undisturbed for 5 to 10 minutes. Remove the lid and fluff with a fork.
Transfer the couscous to a large salad bowl and allow it to cool completely.
Add the tomatoes, chickpeas, bell pepper, cucumber, olives, onion, lemon, and parsley.
In a small bowl or jar, mix the olive oil, balsamic vinegar, garlic powder, agave or maple syrup, salt, and pepper. Mix well and pour to taste over the salad.

Equipments used:

Notes

For enhanced flavor: Lightly toast the couscous until fragrant before adding the broth for a nuttier flavor that enhances any salad with couscous.
To save time: Utilize any kitchen tools you have, like a mandoline or food chopper, to speed up the vegetable prep.
Chop the veggies evenly: Adapt the texture by deciding how big/small to make them. Even-sized pieces are recommended.
Use the freshest ingredients: This vegetable couscous salad relies on simple produce, so make sure it’s fresh for the best overall texture/flavor.

Nutrition Information

Show Details

Calories 510kcal (26%) Carbohydrates 76g (25%) Protein 17g (34%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Sodium 532mg (22%) Potassium 713mg (20%) Fiber 13g (52%) Sugar 13g (26%) Vitamin A 885IU (18%) Vitamin C 57mg (63%) Calcium 106mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4to 6

Amount Per Serving

Calories 510 kcal

% Daily Value*

Calories	510kcal	26%
Carbohydrates	76g	25%
Protein	17g	34%
Fat	16g	25%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Sodium	532mg	22%
Potassium	713mg	15%
Fiber	13g	52%
Sugar	13g	26%
Vitamin A	885IU	18%
Vitamin C	57mg	63%
Calcium	106mg	11%
Iron	5mg	28%