Recipe - Couscous Salad - easy - simple - best for vegetarian
Quick and simple method to make couscous salad for lunch or dinner. It includes all the essential ingredients to make it a proper salad with full of protein, fat and carbohydrates.
ServingsOriginal Recipe Yield 4 servings
150 g (5 oz) broccoli florets
2 zucchini sliced
2 carrots sliced
100 g (31/2oz) green beans cut in half
1 cup (200 g/61/2 oz) frozen corn kernels thawed
350 g (11 oz) couscous
2 cups (500 ml/16 floz) boiling vegetable stock
30 g (1 oz) butter
1/2 cup (15 g 1/2oz) chopped fresh flat-leaf parsley 1/4 cup (60 ml/2 fl oz) extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped preserved lemon rind.
1. Microwave, steam or boil the vegetables until tender. Set aside.
2. Put the couscous in a large bowl and add the hot stock. Cover with foil for 3 to 4 minutes. Remove the foil and mix in the butter using a fork. Mix through the vegetables and parsley.
3. Place the remaining ingredients in a screw-top jar with some salt and pepper. Shake well, then pour over the salad. Toss the salad well and serve.
Footnotes and Useful Tips
Preserved lemon is often sold in speciality food shops. If you can't find any, you could use 1 teaspoon grated lemon rind instead.
Amount Per Serving: Protein: 10g | Fat 20g | Carbohydrate: 60g | Dietary Fibre: 7.5g | Cholesterol: 20mg | 1980 kj (475 cal)
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