Mediterranean couscous salad recipe

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PREP TIME

15 min

TOTAL TIME

25 min

Makes

10 Servings

Mediterranean couscous salad recipe

Mediterranean couscous salad with eggplant parmesan bites Photo by Sian Richards

Ingredients

  • 1 3/4 cups Israeli couscous
  • 1/4 cup olive oil
  • 2 tsp lemon zest
  • 3 tbsp lemon juice
  • 1 garlic clove , minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp salt
  • 340-mL jar roasted red peppers , drained and diced, about I cup
  • 2 cups baby arugula
  • 200 g pearl bocconcini , about 3/4 cup

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.

Nutrition (per serving)

  • Calories
  • 222,
  • Protein
  • 8 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 10 g,
  • Fibre
  • 1 g,
  • Sodium
  • 213 mg.
  • Excellent source of
  • Vitamin C

This couscous salad recipe pairs well with eggplant parmesan bites.

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