Vegetable Couscous Salad Recipe

Name: Vegetable Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup couscous; 1/2 teaspoon turmeric; 1 pinch salt; 1 teaspoon olive oil; 2 ounces mushrooms halved; 1/4 teaspoon ground cumin; 2 teaspoons lemon juice; 1 spring onion trimmed and sliced; 1/4 red pepper deseeded and sliced; 3 tablespoons fresh parsley chopped; 1 clove garlic crushed; 1/4 cup low-fat natural yogurt; 1 teaspoon lime juice; 1 tablespoon fresh mint leaves chopped; lime wedges to serve

Servings: persons

1/4 cup couscous
1/2 teaspoon turmeric
1 pinch salt
1 teaspoon olive oil
2 ounces mushrooms halved
1/4 teaspoon ground cumin
2 teaspoons lemon juice
1 spring onion trimmed and sliced
1/4 red pepper deseeded and sliced
3 tablespoons fresh parsley chopped
1 clove garlic crushed
1/4 cup low-fat natural yogurt
1 teaspoon lime juice
1 tablespoon fresh mint leaves chopped
lime wedges to serve

1
Place the couscous in a bowl with the turmeric and a pinch of salt. Pour over enough boiling water to cover it, then place a lid over the bowl and leave to absorb the liquid for 5-6 mins.
2
Heat the oil in a frying pan, add the mushrooms and saute for 2-3 mins. Season then set aside.
3
Rinse the couscous under cold water and drain well. Mix the couscous, cumin and lemon juice together and season. Fold in the mushrooms, spring onion, red pepper, parsley and garlic, Mix the yogurt, lime juice and mint leaves together and season. Serve the couscous with the yogurt on the side. Garnish with lime wedges.

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* 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 15 ingredients. The key ingredients include: 1/4 cup couscous, 1/2 teaspoon turmeric, 1 pinch salt, 1 teaspoon olive oil, and more.

Yes, Vegetable 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.

Vegetable Couscous Salad

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