Couscous Salad

Name: Couscous Salad - Teona M.
Ingredients: 250 g couscous with egg; with large granules 2 red bell peppers 3; 4 tomatoes one Fabio cucumber green onion 2 lemons dill and parsley salt

Savory - Couscous Salad by Teona M. - Recipia

I start making this couscous salad whenever I don't feel like spending too much time in the kitchen, but still want something fresh and filling. It's the kind of recipe that works well in the summer, but can be made any time you have good vegetables on hand. I've made it many times and haven't felt the need to change anything. Everything is quite clear, and there are no complicated steps to worry about. Quick Info Total time: about 25-30 minutes Preparation time: 15 minutes (chopping vegetables and preparing ingredients) Cooking time: 10-15 minutes (cooking couscous) Servings: 4 Difficulty: easy Recipe type: main salad or side dish Ingredients 250 g egg couscous, large granules 2 red bell peppers 3-4 tomatoes (depending on size) 1 Fabio cucumber green onion 2 lemons dill parsley salt Preparation method 1. Boil the couscous in water according to the package instructions (if you don’t have exact instructions, the water should cover the couscous completely). After boiling, drain it and quickly rinse it under cold water to stop the cooking process. The couscous shouldn’t stick, so don’t let it sit in water for too long. 2. Meanwhile, prepare the vegetables. Chop the bell peppers and cucumber into medium-sized cubes, not too small or too large. Cut the tomatoes into cubes as well, so they don’t crumble when mixing. Slice the green onion into thin rounds. 3. Finely chop the dill and parsley. For a balanced salad, don’t overdo it with the amount, but make sure they are visible in the bowl. 4. Place the cooled couscous in a large bowl. Add all the chopped vegetables and herbs. 5. Squeeze the juice from the two lemons and pour it over the salad. Add salt to taste, mixing gradually. 6. Gently mix everything so you don’t crush the vegetables. It’s ready to serve immediately, but you can let it chill for a few minutes if you want the flavors to combine. Why I make this recipe often This salad saves me time when I have no ideas for lunch or dinner. It’s quick, doesn’t require many dishes, and the ingredients are simple and usually available. It can also last a few hours in the fridge without losing its texture. Tips and variations Tips Don’t overcook the couscous, or it will turn mushy. It should be slightly firm. Let the couscous cool well before mixing it with the vegetables. If it’s warm, the vegetables will soften and lose their freshness. If the lemon juice is too much for your taste, start with one lemon and add more after tasting. Substitutions If you can’t find Fabio cucumber, you can use any cucumber, but it shouldn’t be bitter or too watery. Egg couscous is not available everywhere; plain couscous works too, but the texture will differ slightly. Green onion can be replaced with red onion, but use less, as it is stronger in flavor. Variations If you want to make it heartier, you can add some diced feta cheese, but it’s not in the original recipe. You can adjust the proportions of herbs to your liking, sometimes more dill, other times more parsley. If desired, you can add a bit of olive oil, but the basic recipe doesn’t include it. Serving ideas It works as a light lunch or as a side dish for meat or fish. You can take it to go, but keep it chilled. Frequently asked questions Can I make the salad with another type of couscous? Yes, if you can’t find egg couscous and large granules, you can use regular couscous. The texture will be slightly different, but the recipe still works. How long can I keep the salad in the fridge? It keeps well for about a day. After that, the vegetables lose their texture, and the couscous absorbs liquid. Can I use other vegetables? You can add others, but the basic recipe only includes bell peppers, tomatoes, cucumber, and green onion. My advice is not to add soft or very watery vegetables. If I want to make less salad, can I halve the ingredients? Yes, the ingredients can be reduced without any issues. Nutritional values Approximately, per serving (out of four): Calories: 230-250 kcal Protein: 6-7 g Carbohydrates: 45-50 g Fats: under 2 g (without oil) Fiber: 4-5 g Values may vary depending on the size of the vegetables and the couscous used. The salad is relatively light, with an emphasis on carbohydrates and fiber, very low in fats. Storage and reheating This salad is good only cold or at room temperature. It can be kept in the fridge for 24 hours in a sealed container. I don’t recommend keeping it longer, as the couscous becomes too soft. It doesn’t make sense to reheat it – the structure is lost, and the taste is not the same. If you have some leftover, you can mix it the next day with fresh herbs or a bit of new lemon.

Couscous Salad

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