This couscous salad recipe pairs well with eggplant parmesan bites.
Mediterranean couscous salad recipe
By ChatelaineThis article has not been rated yet.
PREP TIME
15 min
TOTAL TIME
25 min
Makes
10 Servings
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
FILED UNDER: Salads side dishes stovetop
