It’s time for another summer couscous salad receipe, which is super easy, very healthy and made with fresh vegetables. This salad is packed with protein, lots of fiber and it’s a low-fat-diet.
Ingredients:
Couscous – 1 cup
boiling Water – 1.5 cups
Salt – 1 tsp
Carrot – 1 peeled and finely chopped
Cucumber – 1/2 peeled and diced
Capscicum – 1/4 Green, Red, Orange or Yellow(you can use all or just one)
Green Onion – 2 finely chopped
Cilantro – 6 Sprigs finely chopped
Green Chillie – 1 finely chopped(optional)
Dried Cranberries – handful
Lemon Juice – 1 tsp
Red Chillie Pepper Flakes – 1/2 tsp
Olive Oil – 1/2 tsp(optional)
Method:
In a bowl, add couscous, 1/2 tsp salt and mix with boiling water. Cover and keep aside for 15 mins. Chop all the vegetables and keep aside. After 15 mins, fluff couscous with a fork to make sure there are no lumps and allow it to cool completely. Don’t add vegetables when couscous is warm becausethe vegetables lose their crunchy texture.
Drizzle olive oil on couscous, mix chopped vegetables, red pepper flakes, dried cranberries, salt and lemon juice as needed. Keep in the refrigerator atleast for 30 mins before serving. Tastes good when served chill. This can be a make ahead salad for parties and get togethers which will definitely be a hit. Enjoy!!!
Dining and Cooking