Whole Wheat Mediterranean Couscous Salad

Whole Wheat Mediterranean Couscous Salad

When I shop for groceries, I always have a list and I try to stick to it. But sometimes I see something outside of my list and I instantly have an idea for a recipe. When I saw that box of couscous at Trader Joe’s I thought that it would be great if I make a whole wheat Mediterranean couscous salad. So, this is what I came up with.

Why should you make it?

This couscous salad is delicious. The herbs make every bite full of flavor and aroma. There is a fresh taste that comes from the cucumber and the mint and slight smokiness of the paprika. With every bite there is a variety of textures. The cucumber and onion are crunchy and the tomato bits are juicy.

The whole wheat Mediterranean couscous salad is also very nutritious. It is very high in fiber from the whole grain couscous and vegetables. Every serving is packed with essential vitamins and nutrients.

This salad is fast and versatile. It can be served as a side dish to any meat. The salad goes very well with my pistachio crusted rack of lamb and it takes only twenty minutes to be prepared. Vegetarians can have it as a meal on its own, since the couscous salad is so filling.

Couscous salad with lamb

Food Safety.

Store the leftover couscous salad in an airtight container and keep it in the refrigerator. This salad gets better with time but try to consume it within 3-4 days.

Whole Wheat Mediterranean Couscous Salad

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Salad
Cuisine: Mediterranean
Keyword: Couscous, Couscous salad, Mediterranean, whole wheat couscous

Ingredients

  • ½ cup dry whole wheat couscous you can find it at Trader Joe's
  • ½ tsp salt
  • ½ medium sized red onion
  • ½ medium sized seedless English cucumber
  • 1 big tomato or two small ones
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp extra virgin olive oil
  • ½ lemon juice and zest
  • ½ tsp smoked paprika
  • 1 tsp dry oregano

Instructions

  • Add ½ cup of water to a pot and bring it to boil. Once the water is boiling add ½ teaspoon of salt and ½ of dry couscous to the pot. Stir well, cover the pot and remove it from the stove. Let it sit covered for 5 minutes or until all the water is absorbed by the couscous. Fluff the couscous with a fork and set aside to cool.
  • Chop the onion, cucumber and the tomato finely and add them to a salad bowl.
  • Chop the parsley and the mint (stems removed) and add them to the same bowl.
  • When the couscous is completely cooled down add it to the bowl with the vegetables and herbs and stir well.
  • Season the salad with the lemon juice, lemon zest, smoked paprika, dry oregano and olive oil and stir well. Add more salt if needed.
Couscous salad

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