A refreshing couscous salad with a medley of vegetables, perfect for a light lunch or side dish.
Ingredients
- 1 cup couscous uncooked
- 1 cup water boiling
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/4 cup red onion finely chopped
- 1/4 cup parsley chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice fresh
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper freshly ground
Instructions
- In a large bowl, pour boiling water over the couscous. Cover and let it sit for 5 minutes until the liquid is absorbed.
- Fluff the couscous with a fork and let it cool to room temperature.
- Once cool, add cherry tomatoes, cucumber, red onion, and parsley to the couscous.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the couscous salad and toss until well combined.
- Serve immediately or refrigerate for up to 2 hours before serving to allow flavors to meld.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 37gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 300mgPotassium: 250mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 3mgIron: 8mg