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Mediterranean couscous salad with a fresh lemon herb dressing. Tossed with colorful vegetables, feta cheese, olives, and garbanzo beans.

Prep Time    : 20 mins
Cook Time   : 10 mins
Total Time    : 30 mins

Servings      : 6

Calories       : 203kcal


·         1 cup water, (240ml)
·         1 cup instant couscous, (170g, 6 ounces)
·         1/2 teaspoon kosher salt, (3g)
·         2 tablespoons extra-virgin olive oil, (30ml)

·         1/2 cup diced roma tomato, (81g, 2 3/4 ounces) 1/4-inch dice
·        1/2 cup diced english cucumber, (71g, 2 1/2 ounces) seeds removed, 1/4-inch dice
·         1/2 cup diced red bell pepper, (73g, 2 1/2 ounces) 1/8-inch dice
·         1/2 cup canned garbanzo beans, (85g, 3 ounces) drained and rinsed
·         1/4 cup minced red onion, (32g, 1 ounce)
·         1/2 cup kalamata olives, (35g, 1 1/4 ounces) pitted and sliced
·         2 tablespoons feta cheese, (20g, 5/8 ounces)
·         1 teaspoon chopped parsley
·         1 teaspoon chopped mint
·         1 teaspoon chopped basil
·         1/4 teaspoon dried oregano

Lemon Dressing
·         1 teaspoon lemon zest
·         2 tablespoons lemon juice, (30ml)
·         1 tablespoon red wine vinegar, (15ml)
·         1/4 teaspoon kosher salt
·         1/4 teaspoon black pepper


1. Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
2.   Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool.

1.   Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.

Lemon Dressing
1. Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl.
2.   Pour dressing over the couscous salad, stir to combine.

·     This recipe uses instant Moroccan couscous, but Israeli pearl or Lebanese can be substituted.
·      Other types of vinegar can be used like white wine vinegar, apple cider, or balsamic vinegar.
·       The dressing can be doubled, reserving half for serving on the side.
·     MAKE IT LOW CARB: Use 2 1/2 cups cauliflower rice instead of couscous. You can eat raw or saute and then add with the vegetables.

Nutrition Facts
Mediterranean Couscous Salad
Amount Per Serving
Calories 203Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g5%
Cholesterol 5mg2%
Sodium 573mg24%
Potassium 128mg4%
Total Carbohydrates 27g9%
Dietary Fiber 2g8%
Sugars 1g
Protein 5g10%
Vitamin A10.2%
Vitamin C23.8%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from jessicagavin. com

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