Jennifer

Couscous Salad

Name: Couscous Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: juice of 2 lemons; 1 clove garlic, minced; 1/2 cup olive oil; salt and pepper to taste; 1 sweet potato, cut into cubes; 1/2 cup chickpeas, cooked; 1 teaspoon paprika; 1/2 teaspoon salt; 1 tablespoon extra virgin olive oil; 1 cup parsley, chopped; 1 cup cherry tomatoes, cut in halves; 1 cup cucumber, cut in small cubes; 3 scallions, chopped; 1 cup couscous; 1 tablespoon extra virgin olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper

6 servings

분량

10 minutes

활동 시간

40 minutes

총 시간

요리 시작

재료

juice of 2 lemons

1 clove garlic, minced

1/2 cup olive oil

salt and pepper to taste

1 sweet potato, cut into cubes

1/2 cup chickpeas, cooked

1 teaspoon paprika

1/2 teaspoon salt

1 tablespoon extra virgin olive oil

1 cup parsley, chopped

1 cup cherry tomatoes, cut in halves

1 cup cucumber, cut in small cubes

3 scallions, chopped

1 cup couscous

1 tablespoon extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

방향

Preheat oven to 350F (180C).

Peel and cut 1 sweet potato into small cubes and place on a large baking sheet. Wash and drain 1 cup of precooked chickpeas, add to the potatoes, mix and and season with salt, pepper and paprika. Coat well with olive and bake for 30 minutes or until the potatoes are tender.

In a medium saucepan bring 1 cup water, olive oil and salt to the boil. Add couscous, stir quickly, remove from heat and cover. Let stand for 5 minutes.

Fluff couscous with a fork and let cool completely.

In a serving bowl, place couscous with all your vegetables. Add the lemon dressing and mix well. Serve immediately or chilled.

Combine lemon juice, garlic, olive oil, salt and pepper. Mix well.

영양 정보

1회 제공량

칼로리

417

지방 전체

28 g

포화 지방

4 g

불포화 지방

23 g

트랜스 지방

0 g

콜레스테롤

0 mg

나트륨

536 mg

탄수화물 전체

38 g

식이섬유

5 g

총 당류

10 g

단백질

6 g