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Mediterranean Couscous Salad
Fresh, vibrant and so easy to make, this Mediterranean couscous salad recipe makes for a great healthy side dish that is bursting with flavor.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Salad, Side Dish
Cuisine:
Mediterranean
Servings:
4
servings
Calories:
158
kcal
Author:
Neli Howard
Ingredients
½
cup
Israeli couscous
¾
cup
hot water
¼
cup
onions
sliced
½
cup
English cucumber
diced
10
cherry tomatoes
cut in half
5
black olives
sliced
¼
cup
feta cheese
2
sprigs fresh cilantro
chopped
1
tablespoon
olive oil
1
tablespoon
lemon juice
½
teaspoon
salt
¼
teaspoon
ground pepper
Instructions
Cook the couscous as per package instructions.
In a large bowl, add all the vegetables such as onions, cherry tomatoes, English cucumbers, black olives, fresh cilantro, and cooked couscous.
Drizzle lemon juice and olive oil. Sprinkle it with salt and pepper.
Using a large spoon, mix or fluff up the ingredients. Serve the couscous salad in a bowl with feta cheese topping.
Store the leftover in a refrigerator for up to 2 days.
Notes
Cut your veggies fairly small and as evenly as you can so that you get an even mix of everything.
You can make your couscous more flavorful by cooking it in a vegetable stock rather than water.
Nutrition
Calories:
158
kcal
|
Carbohydrates:
21
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
8
mg
|
Sodium:
483
mg
|
Potassium:
178
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
316
IU
|
Vitamin C:
12
mg
|
Calcium:
66
mg
|
Iron:
1
mg
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