Warm Couscous Salad
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
127 kcal
-
Cuisine
Mediterranean, Vegan
Warm Couscous Salad
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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
- 2 tbsp. olive oil
- 1 tsp. cumin seeds
- 1 tsp. chili flakes
- 1 shallot finely diced, large
- 4 garlic minced, cloves
- ¼ cup capers
- ¼ cup sundried tomatoes sliced
- 1 tbsp. salt
- ½ tsp. black pepper cracked
- 1 tbsp. vegetable bouillon paste
- 1 ½ cups water hot
- 1 zucchini sliced, medium
- 1 cup chickpeas
- 1 cup couscous
- 1 lemon zest + juice
- 2 tbsp. pumpkin seeds
- 2 tbsp. sunflower seeds
- 1/3 cup Italian parsley finely chopped, fresh
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
(15%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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