Lemony Mediterranean Couscous Salad Recipe

Name: Lemony Mediterranean Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups instant couscous; 2 cups chicken stock or 2 cups vegetable stock, approximately (your preference); ¼ cup butter; 2 medium yellow onions, roughly chopped (weighing about 12 ounces in total); ¼ cup sun-dried tomato, finely chopped; 2 tablespoons chopped fresh chives; 3 tablespoons chopped fresh parsley; 34 lb spicy sausage, sliced (such as chorizo); 1 medium red bell pepper, seeded and roughly chopped; 1 medium yellow bell pepper, seeded and roughly chopped; 6 ounces feta cheese, cubed; 1 (14 ounce) can artichoke hearts, drained and sliced vertically into thirds; 1 lemon juice, and zest grated; ¼ cup cold-pressed virgin olive oil; 1 teaspoon superfine sugar; salt and pepper

Servings: persons

1 ½ cups instant couscous
2 cups chicken stock or 2 cups vegetable stock, approximately (your preference)
¼ cup butter
2 medium yellow onions, roughly chopped (weighing about 12 ounces in total)
¼ cup sun-dried tomato, finely chopped
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
34 lb spicy sausage, sliced (such as chorizo)
1 medium red bell pepper, seeded and roughly chopped
1 medium yellow bell pepper, seeded and roughly chopped
6 ounces feta cheese, cubed
1 (14 ounce) can artichoke hearts, drained and sliced vertically into thirds
1 lemon juice, and zest grated
¼ cup cold-pressed virgin olive oil
1 teaspoon superfine sugar
salt and pepper

1
Cook the couscous in the hot chicken or vegetable stock, following the packet instructions as to the ratio of couscous to stock (as different brands vary).
2
Once the liquid has been absorbed (about 5 minutes), fluff the couscous with a fork to separate the grains.
3
Heat the butter in a fry pan and cook the onions over medium heat, for about 5 minutes, until softened and golden.
4
Stir frequently as they cook to prevent burning or sticking.
5
Remove half the onions and reserve.
6
Add the sliced chorizo and bell peppers to the onions remaining in the fry pan, and continue sauteing over medium heat for a further 10 12 minutes, until the peppers have softened and the chorizo is starting to brown.
7
Remove from the heat.
8
While this mixture is cooling slightly, combine the chopped chives and parsley and then add 3 tablespoons of these herbs to the couscous, along with the reserved, sauteed onions and the semi-dried tomatoes.
9
Mix well and season to taste with salt and pepper.
10
Next toss the feta and artichokes into the chorizo mixture that has been cooling in the fry pan.
11
Mix well, and sparingly season with salt and pepper to taste.
12
Place the couscous into an attractive serving bowl, and pile the chorizo mixture on top.
13
It can be served immediately, warm, or later, cold.
14
When ready to serve, combine the lemon zest, 3 tablespoons lemon juice, the olive oil, sugar and remaining parsley and chives in a small jar.
15
Shake jar well, and season the dressing to taste.
16
Drizzle the dressing over the warm or cold salad to serve.

651

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 16 ingredients. The key ingredients include: 1 ½ cups instant couscous, 2 cups chicken stock or 2 cups vegetable stock, approximately (your preference), ¼ cup butter, 2 medium yellow onions, roughly chopped (weighing about 12 ounces in total), and more.

Yes, Lemony Mediterranean 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.

Lemony Mediterranean Couscous Salad

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