Couscous Salad With Roasted Peppers Recipe

Name: Couscous Salad With Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces couscous; 1 1/4 cups vegetable broth or 1 1/4 cups chicken broth, hot; 1 (13 ounce) jar roasted red peppers, drained; 1 ripe avocado; 6 scallions; 1/2 cucumber; 4 ounces cherry tomatoes; 6 ounces salad leaves; 2 tablespoons lemon juice; 2 tablespoons balsamic vinegar

Servings: persons

6 ounces couscous
1 1/4 cups vegetable broth or 1 1/4 cups chicken broth, hot
1 (13 ounce) jar roasted red peppers, drained
1 ripe avocado
6 scallions
1/2 cucumber
4 ounces cherry tomatoes
6 ounces salad leaves
2 tablespoons lemon juice
2 tablespoons balsamic vinegar

1
Place the couscous in a bowl, add the broth and leave for 5 minutes until the water has been absorbed. Fluff up the couscous with a fork and allow to cool completely.
2
Roughly chop the peppers. Halve the avocado, remove the stone and peel, then chop the flesh roughly. Trim and finely chop the salad scallions. Peel and halve the cucumber lengthways, remove the seeds using a teaspoon, then slice into chunky pieces. Halve the tomatoes.
3
When ready to serve, place the cooled couscous, peppers, avocado, scallions, cucumber, tomato and salad leaves in a serving bowl. Whisk the lemon juice and vinegar together with a little seasoning and drizzle over the salad. Toss well and serve, either as a meal in itself, or with hand-carved turkey or ham slices from the deli counter, plus warm crusty bread.

142

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 ounces couscous, 1 1/4 cups vegetable broth or 1 1/4 cups chicken broth, hot, 1 (13 ounce) jar roasted red peppers, drained, 1 ripe avocado, and more.

Yes, Couscous Salad With Roasted Peppers 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 With Roasted Peppers

How did you like this recipe?

Frequently Asked Questions