Mediterranean Couscous Salad With Roasted Hazelnuts

Name: Mediterranean Couscous Salad With Roasted Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COUSCOUS:; 2 cups Chicken Broth; 1 box (10 Oz. Size) Plain Couscous; FOR THE TOASTED HAZELNUTS:; 1 cup Hazelnuts; FOR THE VINAIGRETTE:; 1 Large Lemon, Juiced; 1 teaspoon Dried Oregano; 1 teaspoon Salt; 1 teaspoon Fresh Cracked Black Pepper; 1 whole Chopped Cucumber; 1/3 cups Extra Virgin Olive Oil; FOR THE SALAD:; 2 whole Chopped And Seeded Roma Tomatoes; 3/4 cups Pitted Halved Kalamata Olives; 1/2 cups Chopped Red Onion; 3/4 cups Chopped Italian Flat Leaf Parsley

Servings: persons

FOR THE COUSCOUS:
2 cups Chicken Broth
1 box (10 Oz. Size) Plain Couscous
FOR THE TOASTED HAZELNUTS:
1 cup Hazelnuts
FOR THE VINAIGRETTE:
1 Large Lemon, Juiced
1 teaspoon Dried Oregano
1 teaspoon Salt
1 teaspoon Fresh Cracked Black Pepper
1 whole Chopped Cucumber
1/3 cups Extra Virgin Olive Oil
FOR THE SALAD:
2 whole Chopped And Seeded Roma Tomatoes
3/4 cups Pitted Halved Kalamata Olives
1/2 cups Chopped Red Onion
3/4 cups Chopped Italian Flat Leaf Parsley

1
For the couscous:
2
In a medium saucepan, boil chicken broth. Take off heat, pour couscous and stir. Cover and let stand for 5 minutes. Fluff with a fork and set aside.
3
For the roasted hazelnuts:
4
In a small pan, roast hazelnuts for 5-7 minutes on medium heat. Chop and set aside.
5
For the lemon oregano vinaigrette:
6
In a liquid measuring cup, combine lemon juice, dried oregano, salt and pepper, and extra virgin olive oil. Whisk to combine and set aside.
7
For the salad:
8
In a large bowl, combine the couscous, tomatoes, cucumbers, onions, parsley, and 3/4 cup of the roasted hazelnuts. Pour the vinaigrette and toss to evenly combine. Transfer to a serving dish and sprinkle the remaining 1/4 cup of roasted hazelnuts. Serve immediately or at room temperature.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: FOR THE COUSCOUS:, 2 cups Chicken Broth, 1 box (10 Oz. Size) Plain Couscous, FOR THE TOASTED HAZELNUTS:, and more.

Yes, Mediterranean Couscous Salad With Roasted Hazelnuts 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.

That's it — enjoy your meal!