Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Mediterranean Couscous Salad
Rini
Mediterranean Couscous Salad. Healthy dinner recipe. Made with fresh veggies and light dressing. Couscous recipe that is easy to make
5
from 1 vote
Print Recipe
Pin Recipe
Save
Saved!
Total Time
30
minutes
mins
Course
Lunch
Cuisine
Mediterranean
Servings
8
servings
Calories
318
kcal
Ingredients
1x
2x
3x
For the Couscous
2
cups
pearl couscous
1
green pepper
1
cup
cherry tomatoes
1
squash
1/4
cup
red onion
, finely chopped
2
cloves
garlic
1
tsp
kosher salt
for the vegetables
1/2
tsp
sea salt
to cook the couscous
1/4
cup
extra virgin olive oil
for the vegetables
1/2
tsp
extra virgin olive oil
for boiling the couscous
1/2
cup
Feta Cheese
(Vegan Alternative – Extra Firm Tofu soaked overnight in Lemon Juice and Garlic. Or Extra Firm Tofu soaked overnight in saltwater or Miso)
1
tsp
Oregano
1
tsp
whole peppercorns
Water for boiling the couscous
For the Balsamic Vinaigrette
1/2
cup
balsamic vinegar
2
tsp
Dijon mustard
1
tsp
maple syrup
Instructions
Preheat oven to 375 degrees.
Cut all the vegetables roughly and place in a mixing bowl (except the onions)
Add oil, salt, peppercorns and oregano to the vegetables
Allow to marinate for about 5 minutes
On a baking sheet, spread the vegetables and place in the oven
Bake for about 15 minutes
While the vegetables are cooking, prepare the couscous
In a large saucepan, fill halfway with water
Add 1/2 tsp of salt and the 1/2 tsp of olive oil
Bring to a boil and then add the couscous
Cook until the couscous is slightly translucent or easily crushed in a finger pinch. Will probably take about 10 minutes depending on your stove.
Drain the couscous and set aside
Remove the vegetables and allow to cool for about 5 minutes
Chop the vegetables finely, including the garlic clove
In a medium saucepan, add 1 tsp of extra virgin olive oil and heat for 20 seconds
Add the red onions and stir for about 3 minutes
Add the vegetables and couscous
Stir gently until all the ingredients are well mixed
For the Balsamic Vinaigrette
In a mixing bowl, add the balsamic vinegar, maple syrup, Dijon mustard
Whisk well with a spoon until well blended
To plate the Mediterranean Couscous Salad
Add the vinaigrette to the couscous and stir well but gently
Top with Feta cheese and squeeze some fresh lemon juice and coriander.
Serve the Mediterranean Couscous Salad immediately. Also tastes great the next day
Notes
Nutrition info is approximate
Nutrition
Calories:
318
kcal
Keyword
what to make with Israeli couscous
Tried this recipe?
Let us know
how it was!