couscous salad Recipe

Name: couscous salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups water; salt, pepper; 1 ⅓ cups instant couscous; 5 scallions; 1 cup mint leaf; 1 lb cucumber; 2 cans chickpeas (garbanzo beans); 4 ripe tomatoes, chopped; ½ cup roasted red peppers or ½ cup pimiento; ⅓ cup capers, drained; 1 lemon; 2 tablespoons olive oil; 2 teaspoons paprika; 2 teaspoons cumin

Servings: persons

1 ¾ cups water
salt, pepper
1 ⅓ cups instant couscous
5 scallions
1 cup mint leaf
1 lb cucumber
2 cans chickpeas (garbanzo beans)
4 ripe tomatoes, chopped
½ cup roasted red peppers or ½ cup pimiento
⅓ cup capers, drained
1 lemon
2 tablespoons olive oil
2 teaspoons paprika
2 teaspoons cumin

1
bring water and salt to boil.
2
add couscous, stir, cover and remove from heat meanwhile trim end from scallions, cut in thirds and add to food processor with mint leaves.
3
pulse until finely chopped, remove to bowl trim ends of cucumbers, cut lentghwise into quarters and then slice, remove to bowl rinse chickpeas in colander, drain, add to bowl with drained peppers, tomatoes, capers.
4
juice the lemon in small bowl, add olive oil and spices to make dressing.
5
fluff couscous with fork, add to bowl, mix into vegetables.
6
add dressing and mix well.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¾ cups water, salt, pepper, 1 ⅓ cups instant couscous, 5 scallions, and more.

Yes, couscous salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

couscous salad

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