Include in Print View:

Couscous Salad 1

Couscous Salad 1 recipe image
This refreshing couscous salad is a perfect blend of warm spices and crisp textures. The fluffy couscous absorbs a fragrant broth infused with cinnamon, ginger, cumin, and turmeric, creating a golden, aromatic base. It&# 226;ÂÂs tossed with diced red onion, bell pepper, cucumber, apple, and currants for a delightful mix of sweet, savory, and crunchy elements. Chickpeas add heartiness, while a simple lemon-olive oil dressing ties everything together. Ideal as a light lunch, a side dish for grilled meats, or a standalone vegan meal, this salad improves as it chills, making it excellent for meal prep.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 84.4
Dietary: Gluten-free, Low-fat, Vegan, Vegetarian
Description
This refreshing couscous salad is a perfect blend of warm spices and crisp textures. The fluffy couscous absorbs a fragrant broth infused with cinnamon, ginger, cumin, and turmeric, creating a golden, aromatic base. It&# 226;ÂÂs tossed with diced red onion, bell pepper, cucumber, apple, and currants for a delightful mix of sweet, savory, and crunchy elements. Chickpeas add heartiness, while a simple lemon-olive oil dressing ties everything together. Ideal as a light lunch, a side dish for grilled meats, or a standalone vegan meal, this salad improves as it chills, making it excellent for meal prep.
Ingredients
  • 2 cup Good stock
  • 3/4 teaspoon Cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/2 teaspoon Ground cumin
  • 1/4 teaspoon Turmeric
  • 1 cup Couscous
  • 1 md Carrot, cut into 1/4 inch
Directions
  1. 1
    Dice 1 small red onion, 1 small red bell pepper, 1 small cucumber or zucchini, and 1 small Granny Smith apple into 1/4-inch pieces.
  2. 2
    In a heavy medium saucepan, whisk together the stock, cinnamon, ginger, cumin, and turmeric.
  3. 3
    Bring the liquid to a boil.
  4. 4
    Add the couscous in a slow, steady stream, stirring constantly.
  5. 5
    Continue boiling and stirring for 1 minute.
  6. 6
    Cover the pot tightly, remove from heat, and let stand for 15 minutes.
  7. 7
    Fluff the couscous with a fork and transfer to a large mixing bowl to cool.
  8. 8
    Once cooled, fluff again with your fingers to break up any lumps.
  9. 9
    Add the diced carrot, onion, bell pepper, cucumber, apple, currants (or raisins), and rinsed/drained chickpeas to the couscous.
  10. 10
    In a small jar with a lid, shake 1/2 tablespoon olive oil with lemon juice, salt, and pepper until well mixed.
  11. 11
    Pour the dressing over the salad and toss well to combine.
  12. 12
    Cover and refrigerate for several hours or up to 3 days to allow flavors to meld.
  13. 13
    Season with additional salt, pepper, and lemon juice to taste before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 84.4kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.5mg1%
Sodium 21.5mg1%
Total Carbohydrate 17.5g6%
Dietary Fiber 2.7g11%
Sugars 1.2g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: couscous, salad, vegan, spiced, cumin, turmeric, ginger, cinnamon, chickpeas, lemon, curry, healthy, meal-prep, grain-bowl, vegetables, apple, currants, light-lunch, gluten-free-option, mediterranean-style
Read it online: https://www.chefs-mate.com/recipe/couscous-salad-1/