Warm Couscous Salad

Name: Warm Couscous Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 2 tbsp. olive oil; 1 tsp. cumin seeds; 1 tsp. chili flakes; 1 large shallot; 4 garlic cloves; ¼ cup capers; ¼ cup sundried tomatoes; 1 tbsp. salt; ½ tsp. cracked pepper; 1 tbsp. vegetable bullion paste; 1 ½ cups hot water; 1 medium zucchini; 1 cup chickpeas; 1 cup couscous; 1 lemon; 2 tbsp. pumpkin seeds; 2 tbsp. sunflower seeds; 1/3 cup fresh Italian parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Calories
127 kcal
Cuisine
Mediterranean, Vegan

Warm Couscous Salad

Ulric Berry

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There’s nothing like a warm salad – especially one made with couscous. And this warm couscous salad is easy to make.

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Ingredients

Servings

2 tbsp. olive oil
1 tsp. cumin seeds
1 tsp. chili flakes
1 large shallot finely diced
4 garlic cloves minced
¼ cup capers
¼ cup sundried tomatoes sliced
1 tbsp. salt
½ tsp. cracked pepper
1 tbsp. vegetable bullion paste
1 ½ cups hot water
1 medium zucchini sliced
1 cup chickpeas
1 cup couscous
1 lemon zest + juice
2 tbsp. pumpkin seeds
2 tbsp. sunflower seeds
1/3 cup fresh Italian parsley finely chopped

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Instructions

Place the olive oil in a large pot over medium-high heat.
Add the cumin seeds and chili flakes, and toast for 2 – 3 minutes, until fragrant.
Add the diced shallot + minced garlic to the pot, cooking for 3 – 4 minutes until soft and slightly golden.
Add the capers, sundried tomatoes, salt + pepper, and continue to cook for another could of minutes to allow the ingredients to combine. The longer you cook this mixture, the stronger the flavours will be.
Add the vegetable bullion paste and half of the lemon juice. Stir until combined.
Add the sliced zucchini and chickpeas.
Cook this for 2 – 3 minutes, then add the couscous, hot water, and lemon zest.
Bring this to a boil, then allow to simmer for 10 – 12 minutes to cook the couscous.
Finish the dish off by stirring in the second half of lemon juice, pumpkin seeds, sunflower seeds, and Italian parsley. Adjust the seasoning to taste.
Serve immediately and enjoy!

Notes

Use quinoa or short-grain rice to make this gluten-free!
Use quinoa or short-grain rice to make this gluten-free!
Roast some vegetables separately and add to your couscous afterward like; roasted peppers, cauliflower, eggplant, extra zucchini, etc.
Roast some vegetables separately and add to your couscous afterward like; roasted peppers, cauliflower, eggplant, extra zucchini, etc.
Allow this dish to cool completely in the fridge and enjoy it as a cold salad- you could also add feta cheese, diced tomatoes, and spinach.
Allow this dish to cool completely in the fridge and enjoy it as a cold salad- you could also add feta cheese, diced tomatoes, and spinach.
Swap OR omit any ingredients you wish! Make it your own! ☺
Swap OR omit any ingredients you wish! Make it your own!
☺
Store the couscous in the fridge for 3 – 4 days, reheat to serve, or enjoy cold!
Store the couscous in the fridge for 3 – 4 days, reheat to serve, or enjoy cold!

Nutrition Information

Show Details

Serving 6 Calories 127kcal (6%) Carbohydrates 11.2g (4%) Protein 4.1g (8%) Fat 8.7g (13%) Saturated Fat 1.2g (6%) Polyunsaturated Fat 2.5g Sodium 1482.8mg (62%) Fiber 2.8g (11%) Sugar 1.4g (3%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 127 kcal

% Daily Value*

Serving	6
Calories	127kcal	6%
Carbohydrates	11.2g	4%
Protein	4.1g	8%
Fat	8.7g	13%
Saturated Fat	1.2g	6%
Polyunsaturated Fat	2.5g	15%
Sodium	1482.8mg	62%
Fiber	2.8g	11%
Sugar	1.4g	3%