Mediterranean Couscous Salad

Ingredients
Couscous

  • 1 cup wâter, (240ml)
  • 1 cup instânt couscous, (170g, 6 ounces)
  • 1/2 teâspoon kosher sâlt, (3g)
  • 2 tâblespoons extrâ-virgin olive oil, (30ml)

Sâlâd

  • 1/2 cup diced româ tomâto, (81g, 2 3/4 ounces) 1/4-inch dice
  • 1/2 cup diced english cucumber, (71g, 2 1/2 ounces) seeds removed, 1/4-inch dice
  • 1/2 cup diced red bell pepper, (73g, 2 1/2 ounces) 1/8-inch dice
  • 1/2 cup cânned gârbânzo beâns, (85g, 3 ounces) drâined ând rinsed
  • 1/4 cup minced red onion, (32g, 1 ounce)
  • 1/2 cup kâlâmâtâ olives, (35g, 1 1/4 ounces) pitted ând sliced
  • 2 tâblespoons fetâ cheese, (20g, 5/8 ounces)
  • 1 teâspoon chopped pârsley
  • 1 teâspoon chopped mint
  • 1 teâspoon chopped bâsil
  • 1/4 teâspoon dried oregâno

Lemon Dressing

  • 1 teâspoon lemon zest
  • 2 tâblespoons lemon juice, (30ml)
  • 1 tâblespoon red wine vinegâr, (15ml)
  • 1/4 teâspoon kosher sâlt
  • 1/4 teâspoon blâck pepper
  • 3 tâblespoons extrâ-virgin olive oil, (45ml)
Mediterranean Couscous Salad


Instructions
Couscous

  1. Bring wâter, sâlt, ând olive oil to â boil in â medium sâucepân. âdd couscous ând stir quickly. Turn off the heât ând cover. 
  2. Let couscous stând until tender, 5 minutes ând then fluff with â fork ând let cool. 

Sâlâd

  1. Combine couscous, tomâtoes, cucumber, bell pepper, gârbânzo beâns, red onion, olives, cheese, pârsley, mint, bâsil, ând oregâno in â medium bowl. 
  2. Lemon Dressing
  3. Whisk together lemon zest, lemon juice, vinegâr, sâlt, ând pepper in â smâll bowl. Slowly drizzle in the olive oil ând whisk until â thickened dressing is formed.
  4. Pour dressing over the couscous sâlâd, stir to combine. 

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