Although it looks like rice, couscous is actually a tiny pasta. But it cooks up much faster than most pastas. That makes couscous the ideal side dish for the time-crunched cook.
You can make it in a matter of minutes (be sure to buy quick-cooking couscous), it works well with everything from roast pork tenderloin to Italian chicken saltimbocca, and it lends itself to a variety of cuisines and flavorings. Indeed, you can make couscous salads with Greek flavors, with Italian flavors, with African flavors and much more.
This couscous salad recipe can work as a salad, a vegetable side dish or a starch -- or all three in one! With the flavors of the Mediterranean, this is one of those couscous salad recipes that goes well with everything from chicken piccata to Greek turkey burgers,stuffed flank steak or chicken breasts with wine.
This couscous salad also makes a wonderful vegetarian side dish. It is relatively high in protein and fiber, and low in cholesterol and saturated fat.
Couscous Salad
- 1-1/4 cups water
- 1 cup uncooked quick-cooking couscous
- 3 Tbsp. extra virgin olive oil
- 1/4 cup freshly-squeezed lemon juice
- 1/4 cup red onion, diced finely
- 1/4 cup fresh mint, finely minced
- kosher salt and freshly-ground black pepper, to taste
- 1 15 oz. can garbanzo beans (chickpeas), rinsed and drained
- 1/4 cup black olives, pitted and sliced
- 1 large red pepper, chopped
- 1 English cucumber, peeled, seeded and diced finely
- 1/2 cup feta cheese, crumbled
In a medium saucepan, bring water to boil. Add the couscous, cover and remove from the heat. Allow the couscous to sit, uncovered, 8 to 10 minutes. Remove cover and fluff with a fork.
In a large salad bowl, whisk together the extra virgin olive oil, fresh lemon juice, red onion and mint. Add the kosher salt and black pepper. Taste to make sure the seasonings are right. Pour the couscous into the salad bowl and stir to combine. Add the garbanzo beans, black olives, red pepper, and cucumber. Toss well. Top with the feta cheese.
Serves 6.
Per serving: 311 calories, 11 g fat (3 g saturated fat), 11 mg cholesterol, 44 g carbohydrate, 6 g fiber, 10 g protein, 20% vitamin A, 74% vitamin C, 11% calcium, 10% iron
For more healthy salad recipes and vegetarian recipes, see also:
- Bok Choy Salad
- Greek Salad
- Broccoli Slaw Recipe
- Elegant Ambrosia Fruit Salad
- Carrot Raisin Salad
- Jicama Salad Recipe
- Oriental ColeSlaw Recipe
- Pea Salad
- Christmas Salad Recipe
- Roasted Vegetable Dip Recipe
- Bruschetta with Pesto and Tomatoes
- Vegetarian Pot Stickers
