Mediterranean couscous salad recipe
Prep 15 min
Total 25 min
Makes 10 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
1 3/4 cups
Israeli couscous
1/4 cup
2 tsp
3 tbsp
1
garlic clove, minced
1 tsp
Dijon mustard
1 tsp
1/2 tsp
340-mL jar
roasted red peppers, drained and diced, about I cup
2 cups
baby arugula
200 g
Instructions
- BOIL a medium pot of water. Add couscous and cook, uncovered, until tender, 7 min. Drain and rinse with cold water.
- WHISK oil with lemon zest, juice, garlic, Dijon, honey and salt in a large bowl until smooth. Season with fresh pepper. Add couscous with roasted peppers, arugula and bocconcini and toss well to combine.
This couscous salad recipe pairs well with eggplant parmesan bites.
Nutrition
Calories 222, Protein 8 g, Carbohydrates 25 g, Fat 10 g, Fibre 1 g, Sodium 213 mg. Excellent source of Vitamin C
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