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Couscous Salad

Whether served as a bed for the any main dish or on its own, this couscous salad is great served at room temp or chilled.

Couscous Salad

It's simple — and great to toss with warm veggies like beet and radish or as a light salad dressing
Prep Time30 mins
Total Time30 mins
Course: Brunch, Lunch, Salad
Cuisine: Israelian, Lebanese, Moroccan
Keyword: Couscous Salad, quick summer salad, Vegetarian
Servings: 2
Calories: 196kcal

Equipment

  • Measuring Cups/Spoons Set
  • Glass Nesting Bowls
  • Wooden Spoon Set
  • Kitchen Strainer/Colander Set
  • 3-Quart Saucepan
  • 8" Chef's Knife
  • 18 x 24-Inch Plastic Cutting Board
  • 11-Pound Digital Scale

Ingredients

COOK

  • 2 oz. Dry pearl couscous

TOSS

  • ¼ cup Finely diced Pink Lady apple
  • ¼ cup Finely diced golden beet
  • ¼ cup Finely diced radish
  • 2 tbsp. Minced shallots
  • 1 tbsp. Chopped fresh dill
  • 1 tbsp. Olive oil
  • 2 tsp. Fresh lemon juice
  • Salt and black pepper to taste

Instructions

  • Cook couscous according to package directions; drain and transfer to a bowl.
  • Toss couscous with radish, beet, apple, shallots, dill, oil, and lemon juice; season with salt and pepper.

Notes

Per serving, Calories: 196

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories196
  • % Daily Value *
  • Total Fat 7g 11%
    • Saturated Fat 1g 5%
  • Sodium 20mg 1%
  • Total Carbohydrate 29g 10%
    • Dietary Fiber 3g 12%
  • Protein 4g 8%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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