Couscous Salad

Name: Couscous Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 c. Moroccan couscous; 1 1/2 tsp. kosher salt, divided; 1/4 c. plus 1 teaspoon olive oil, divided; 2 tbsp. lemon juice; 1 tbsp. dijon mustard; 1 garlic clove, finely chopped; 1 pint multi-colored cherry tomatoes, halved (about 1 1/2 cups); 1 English cucumber, sliced and quartered (about 1 1/2 cups); 1/3 c. crumbled feta cheese; 1/3 c. toasted, chopped walnuts; 1/3 c. thinly sliced green onion; 1/4 c. chopped Italian parsley; 1 tbsp. chopped fresh dill; 3 tbsp. pomegranate seeds, for garnish (optional)

8 servings

portionen

15 minutes

aktive zeit

20 minutes

gesamtzeit

Kochen beginnen

Zutaten

1 c. Moroccan couscous

1 1/2 tsp. kosher salt, divided

1/4 c. plus 1 teaspoon olive oil, divided

2 tbsp. lemon juice

1 tbsp. dijon mustard

1 garlic clove, finely chopped

1 pint multi-colored cherry tomatoes, halved (about 1 1/2 cups)

1 English cucumber, sliced and quartered (about 1 1/2 cups)

1/3 c. crumbled feta cheese

1/3 c. toasted, chopped walnuts

1/3 c. thinly sliced green onion

1/4 c. chopped Italian parsley

1 tbsp. chopped fresh dill

3 tbsp. pomegranate seeds, for garnish (optional)

Anweisungen

In a small pot, bring 1 cup of water to a boil. Stir in the couscous and 1 teaspoon of salt. Remove from the heat, cover, and let sit for 5 minutes. Add 1 teaspoon of oil and fluff with a fork. Let cool completely.

In a large bowl, whisk together the remaining 1/4 cup of oil, lemon juice, mustard, garlic, and the remaining 1/2 teaspoon of salt until combined. Add the tomatoes, cucumber, feta, walnuts, green onion, and cooled couscous to the dressing, and toss to coat. Stir in the parsley and dill. Garnish with pomegranate seeds.

Nährwertangaben

Portionsgröße

Kalorien

212

Gesamtfett

12 g

Gesättigtes Fett

2 g

Ungesättigtes Fett

Transfett

0 g

Cholesterin

6 mg

Natrium

253 mg

Gesamtkohlenhydrate

19 g

Ballaststoffe

2 g

Zucker insgesamt

2 g

Eiweiß

5 g