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.