Mediterranean couscous salad recipe
0
- Prep Time15 mins
- Total Time25 mins
- Makes10 Servings
Mediterranean couscous salad with eggplant parmesan bites Photo by Sian Richards
Ingredients
1 3/4 cups Israeli couscous
1/4 cup olive oil
2 tsp lemon zest
3 tbsp lemon juice
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp honey
1/2 tsp salt
340-mL jar roasted red peppers, drained and diced, about I cup
2 cups baby arugula
200 g pearl bocconcini, about 3/4 cup
Instructions
BOIL a medium pot of water. Add couscous and cook, uncovered, until tender, 7 min. Drain and rinse with cold water.
WHISK oil with lemon zest, juice, garlic, Dijon, honey and salt in a large bowl until smooth. Season with fresh pepper. Add couscous with roasted peppers, arugula and bocconcini and toss well to combine.
Nutrition (per serving)
Calories 222, Protein 8g, Carbohydrates 25g, Fat 10g, Fibre 1g, Sodium 213mg.
Excellent source of Vitamin C.
This couscous salad recipe pairs well with eggplant parmesan bites.
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