Couscous Salad With Yogurt Dressing Recipe

Name: Couscous Salad With Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 small onion, finely chopped; 1 small celery rib, finely chopped; 1 cup couscous; 1 1/2 cups water; 1/4 cup fresh lemon juice; 1/4 cup plain fat-free yogurt; 2 tablespoons extra virgin olive oil; 2 teaspoons fresh gingerroot, peeled and minced; 1 garlic clove, peeled and minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ground black pepper, to taste; 1/2 cup dried cranberries (or raisins); 1/2 cup canned chick-peas, rinsed and drained; 1/2 cup red bell pepper, seeded and chopped; 1/2 cup green bell pepper, seeded and chopped; 1/2 cup fresh cilantro, chopped (or parsley); 1/2 cup green onion, sliced; 1 lemon, cut into wedges (optional)

Servings: persons

1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 small celery rib, finely chopped
1 cup couscous
1 1/2 cups water
1/4 cup fresh lemon juice
1/4 cup plain fat-free yogurt
2 tablespoons extra virgin olive oil
2 teaspoons fresh gingerroot, peeled and minced
1 garlic clove, peeled and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
ground black pepper, to taste
1/2 cup dried cranberries (or raisins)
1/2 cup canned chick-peas, rinsed and drained
1/2 cup red bell pepper, seeded and chopped
1/2 cup green bell pepper, seeded and chopped
1/2 cup fresh cilantro, chopped (or parsley)
1/2 cup green onion, sliced
1 lemon, cut into wedges (optional)

1
For the couscous: Heat the oil in a 2-qt. saucepan over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened.
2
Stir in the couscous. Cook and stir for 1 minute until coated with oil and lightly toasted. Add the water and bring to a boil, stirring. Remove from the heat and cover with lid. Let stand for 30 minutes, until cooled and the liquid is absorbed, uncovering occasionally to fluff with a fork.
3
In the meantime, make the dressing: In a bowl, whisk together the lemon juice, yogurt, oil, gingerroot, garlic, cumin, ground coriander and pepper.
4
To make the salad: Transfer the couscous to a large serving bowl. Add the cranberries (or raisins), chickpeas, bell peppers, cilantro (or parsley) and green onions. Add the dressing.
5
Toss all the ingredients together. Garnish with the lemon wedges, if using.

234

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 20 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 small onion, finely chopped, 1 small celery rib, finely chopped, 1 cup couscous, and more.

Yes, Couscous Salad With Yogurt Dressing 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 Yogurt Dressing

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