Couscous and Vegetable Salad

An excellent idea for a light summer salad that we can enjoy for lunch or dinner.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Couscous, dry

  • 0.5 teaspoons Salt, table

  • 2 piece Tomato, red

  • 1 piece Bell pepper, red, fresh

  • 1 piece Onion, young

  • 2 twigs Parsley, fresh

  • 4 twig Mint

  • 12 pieces Olives, black, in brine

  • 2.5 spoons Juice, lemon

  • 1 spoon Oil, olive

  • pieces Mint

Steps

  1. Pour the couscous into a bowl, lightly salt it, and mix. In a small pot, bring a small amount of water to a boil. Pour the boiling water over the couscous (there should be enough water to completely cover the couscous) and cover the bowl. Let it sit until the couscous absorbs all the liquid and swells.

  2. Wash and clean the tomato and bell pepper. Remove the stem and seeds from the bell pepper, then cut it into small pieces. Also cut the tomato into small pieces. Clean and wash the spring onion. Finely chop it along with the green part. Rinse the parsley and mint sprigs under running water and shake them well. Tear the leaves from the sprigs and roughly chop them.

  3. Once the couscous has swollen, fluff it with a fork to separate the grains. Add the chopped vegetables, parsley, mint, lemon juice, olive oil, and olives. Season with salt to taste and mix all the ingredients well.

  4. Distribute the prepared salad into salad bowls and garnish with mint leaves if desired.

Nutrition Information (Per 100g)

  • Calories: 132.56 kcal
  • Fat: 0.86 g
    • Saturated Fat: 0 g
  • Carbohydrates: 24.93 g
    • Sugars: 1.3 g
  • Protein: 3.46 g
  • Fiber: 2.31 g