Couscous Salad
- Total Time
- 35 minutes
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Ingredients
- 2cups water
- 1cup precooked couscous
- 1cup white wine
- 3whole cloves garlic
- ½medium-size onion, diced
- ¼cup fresh parsley leaves, whole
- 2pounds mussels
- 1medium-size head of red leaf or Romaine lettuce
- 4scallions
- 4stalks of celery
- 2tomatoes
- ½cup olive oil
- 1lemon
- Salt and pepper
Nutritional analysis per serving (4 servings)
714 calories; 33 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 59 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 36 grams protein; 1835 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a pot, bring the water, salted, to a boil and add couscous and stir with fork. Remove from heat. The couscous, which will have absorbed all of the water, will be soft but should not be sticky.
- Step 2
In separate pot put wine, garlic, onion, parsley. Bring to a boil and simmer 5 minutes.
- Step 3
Add mussels to second pot. Cover and cook until mussels open, 8 to 10 minutes. Remove from heat.
- Step 4
Cut lettuce leaves into ½-inch strips. Dice scallions and celery coarsely. Slice tomatoes.
- Step 5
Remove mussels from shells. Drain all juice into pot with white wine.
- Step 6
In a salad bowl arrange couscous, lettuce, tomatoes, mussels, celery and scallions.
- Step 7
To make dressing, strain the wine-mussel juice mixture and mix about half of it with olive oil and juice from one lemon, or to taste. Salt and pepper.
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