Mediterranean Couscous Salad
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3cups vegetable or chicken stock or broth
- 2cups instant whole wheat couscous
- 3tablespoons olive oil
- 6tablespoons balsamic vinegar
- 4teaspoons Dijon mustard
- 2large cloves garlic, minced
- Grated zest of 2 oranges
- 1 or 2jalapenos, trimmed, seeded and finely minced
- 2dozen green or black medium French, Italian or Greek olives, pitted and finely chopped
- ½cup chopped capers
- 2cups (about 10 ounces) julienned red bell peppers
- 1pound zucchini, cut into julienne strips
- ½cup finely diced red onion
- 1cup diced fennel
- Salt and freshly ground black pepper to taste
- 2medium-large ripe tomatoes
Nutritional analysis per serving (8 servings)
309 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 9 grams protein; 689 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
Bring stock to boil in covered pot. Add couscous, remove from heat and allow to sit for five minutes, until liquid has been absorbed.
- Step 2
Whisk oil, vinegar, mustard and garlic in a serving bowl. Add orange zest, jalapenos, olives and capers, and mix well. Stir in the red pepper, zucchini, onion and fennel, and season with salt and pepper. Stir in the couscous.
- Step 3
If not serving immediately, refrigerate without the tomatoes. No more than 30 minutes before serving, cut up the tomatoes and stir in.
Private Notes
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Comments
This is delicious....all the great, fresh ingredients and the tangy dressing make this a go-to summer salad. I added roasted corn and frozen peas and a can of chick peas. I can't get enough of this salad!
This is delicious....all the great, fresh ingredients and the tangy dressing make this a go-to summer salad. I added roasted corn and frozen peas and a can of chick peas. I can't get enough of this salad!