Summer Couscous Salad

This refreshing Summer Couscous Salad is the perfect light meal for warm days. The fluffy couscous serves as a neutral base for a medley of textures and flavors, including tender sautéed carrots and zucchini, crunchy chickpeas, and sweet raisins. The dressing, made with fresh orange juice, olive oil, and a hint of cinnamon and cayenne, adds a bright, aromatic kick that ties everything together. Fresh mint and juicy tomatoes provide a burst of color and freshness, while romaine lettuce adds a crisp bed for the salad. It’s an easy, vegan-friendly dish that comes together quickly, making it ideal for weeknight dinners, picnics, or as a healthy side dish for summer barbecues.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Salads

Difficulty: Advanced

Servings: 2

Calories: 483

Dietary: Vegan, Vegetarian

Description

This refreshing Summer Couscous Salad is the perfect light meal for warm days. The fluffy couscous serves as a neutral base for a medley of textures and flavors, including tender sautéed carrots and zucchini, crunchy chickpeas, and sweet raisins. The dressing, made with fresh orange juice, olive oil, and a hint of cinnamon and cayenne, adds a bright, aromatic kick that ties everything together. Fresh mint and juicy tomatoes provide a burst of color and freshness, while romaine lettuce adds a crisp bed for the salad. It’s an easy, vegan-friendly dish that comes together quickly, making it ideal for weeknight dinners, picnics, or as a healthy side dish for summer barbecues.

Directions

1
Pour 1/2 cup water into a medium-size non-stick skillet.
2
Add sliced onion and sauté over medium heat for 10 minutes, adding more water if the pan becomes too dry.
3
Bring 3/4 cup water to a boil in a saucepan, remove from heat, and stir in the couscous.
4
Cover the saucepan and let the couscous sit for 5 minutes to steam.
5
Add sliced carrots to the skillet with the onions and cook for 5 minutes.
6
Add diced zucchini and crushed garlic to the skillet and cook for another 5 minutes until vegetables are tender.
7
Place the steamed couscous in a large bowl and fluff it with a fork.
8
Add the onion-vegetable mixture, raisins, and drained chickpeas to the couscous and toss well to combine.
9
In a small bowl, whisk together orange juice, olive oil, cayenne pepper, and ground cinnamon.
10
Pour the dressing over the couscous mixture and mix thoroughly.
11
Season with salt and freshly ground black pepper to taste.
12
In a separate bowl, toss the cubed tomatoes with the chopped fresh mint.
13
Line a serving platter or individual plates with romaine lettuce leaves.
14
Spoon the couscous salad over the lettuce.
15
Sprinkle the tomato and mint mixture over the top of the salad.
16
Warm pita bread in a toaster oven or regular oven for a few minutes until heated through.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 483kcal

% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.2g6%
Sodium 49mg3%
Total Carbohydrate 87g29%
Dietary Fiber 19g76%
Sugars 26g
Protein 22g44%

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

Read it online: https://www.chefs-mate.com/recipe/summer-couscous-salad/