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Summer Couscous

Summer Couscous recipe image
This light yet satisfying Summer Couscous is a refreshing take on a classic grain dish. It combines fluffy couscous with bright green onions, juicy fresh tomatoes, and the intense, savory punch of sun-dried tomatoes. Amed with fresh mint, coriander, and parsley, this salad offers a burst of aromatic herbs that cut through the richness of the olive oil. It&# 226;ÂÂs an ideal side dish for BBQs, a quick weeknight dinner, or a make-ahead lunch that tastes even better after chilling. Simple, healthy, and bursting with flavor, itâÂÂs a crowd-pleaser that requires minimal effort but delivers maximum taste.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 100.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This light yet satisfying Summer Couscous is a refreshing take on a classic grain dish. It combines fluffy couscous with bright green onions, juicy fresh tomatoes, and the intense, savory punch of sun-dried tomatoes. Amed with fresh mint, coriander, and parsley, this salad offers a burst of aromatic herbs that cut through the richness of the olive oil. It&# 226;ÂÂs an ideal side dish for BBQs, a quick weeknight dinner, or a make-ahead lunch that tastes even better after chilling. Simple, healthy, and bursting with flavor, itâÂÂs a crowd-pleaser that requires minimal effort but delivers maximum taste.
Ingredients
  • 8 oz Couscous
  • 6 ea Green onions
  • 3 ea Tomatoes
  • 6 ea Sun-dried tomatoes in oil,
  • 4 oz Black olives, pitted
  • 2 tbsp Fresh mint, chopped
  • 1 tbsp Fresh coriander, chopped
  • 1 tbsp Fresh parsley, chopped
  • 2 ea Garlic cloves, chopped
  • 3 tbsp Olive oil
  • 1 pinch Salt and pepper
Directions
  1. 1
    Bring water to a boil in a saucepan, add the couscous, remove from heat, cover, and let stand for 5 minutes until tender.
  2. 2
    Fluff the cooked couscous with a fork and transfer it to a large mixing bowl to cool slightly.
  3. 3
    Roughly chop the green onions and dice the fresh tomatoes.
  4. 4
    Drain the sun-dried tomatoes and chop them roughly if they are large.
  5. 5
    Slice the black olives into halves or quarters.
  6. 6
    Add the chopped green onions, diced tomatoes, sun-dried tomatoes, olives, garlic, mint, coriander, and parsley to the bowl with the couscous.
  7. 7
    Drizzle with olive oil and season generously with salt and pepper.
  8. 8
    Toss everything together gently until well combined and evenly coated.
  9. 9
    Taste and adjust seasoning if necessary before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 100.5kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 17.2mg1%
Total Carbohydrate 22.7g8%
Dietary Fiber 5.2g21%
Sugars 12.2g
Protein 3.7g8%

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

Note

Make-Ahead: This salad can be prepared a day in advance. Cover and refrigerate. Serve at room temperature for the best flavor and texture.

Ingredient Tip: Ensure the sun-dried tomatoes are drained well to prevent the salad from becoming too oily. You can use the oil from the jar as part of the dressing if desired.

Variation: Add chickpeas or diced cucumber for extra texture and protein.

Keywords: summer, couscous, salad, vegan, tomatoes, sun-dried, herbs, mint, parsley, quick, easy, healthy, side, dinner, make-ahead, refreshing, grain, vegetable
Read it online: https://www.chefs-mate.com/recipe/summer-couscous-2/