Couscous with Vegetables and Stuffed Olives

A salad that will stay in your memory for a long time.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 cups Couscous, dry

  • 250 g Olives, green, in brine

  • 3 pieces Onion, young

  • 1 piece Bell pepper, red, fresh

  • 4 spoon Oil, olive

  • 1 piece Lemon, fresh, without shell

  • 0.5 teaspoons Salt, table

Steps

  1. Place a kettle with about half a liter of water on the stove and wait for it to boil. Pour the couscous into a bowl, lightly salt it, and pour the boiling water over it. There should be enough boiling water to cover all the couscous. Cover the bowl and let it sit for about 10 minutes so the couscous absorbs all the liquid.

  2. Thoroughly clean the onion, wash it, and finely chop it along with the stems. Wash the red bell pepper, remove the seeds, and cut it into small pieces. Open a jar of stuffed olives and slice them into rings.

  3. Cut the lemon in half and squeeze the juice from both halves. Combine the couscous, onion, and bell pepper in a larger bowl, add the lemon juice and oil, and season with salt to taste. Mix well. Arrange the olive rings around the edge of the bowl in a circular pattern. Refrigerate the salad for at least 15 minutes to cool it thoroughly.

  4. Serve the appropriately chilled salad to your guests directly in the bowl.

Nutrition Information (Per 100g)

  • Calories: 239.31 kcal
  • Fat: 4.28 g
    • Saturated Fat: 0.58 g
  • Carbohydrates: 41.04 g
    • Sugars: 0.58 g
  • Protein: 6.24 g
  • Fiber: 3.7 g