SUMMER COUSCOUS SALAD

Ready in a flash, this crispy and colorful summer couscous salad is a great healthy alternative to other carbs.
Easy to prepare, inexpensive and it provides a long list of nutrients, especially if loaded with plenty of veggies.

Plus, this low cost and last minute meal tastes one million times better than a microwave ready dish!

The average cooking time for couscous is about 5 minutes, as easy as making a cup of tea.
And in the meanwhile, in those 5 minutes, you can chop cherry tomatoes, cucumber, pepper or whatever you like.

Assemble, season, toss and enjoy it.

What you need for this recipe:

• Couscous
• Tomatoes, cucumber, pepper
• Garbanzo beans or other beans
• Parsley or other herbs
• Lemon juice and olive oil
• Salt and pepper

	Ready in 5 MINUTES.
	Wholewheat couscous is a low-fat whole grain rich in fiber, great to lower blood pressure, to avoid constipation and to reduce the appetite. Couscous is also rich in selenium, a powerful antioxidant that boosts your immune system, decreases inflammation and lower cancer risk. Load your salad with beans like Garbanzo beans, a terrific source of fiber, protein, iron, selenium and other important minerals for your overall health. Add fresh and crunchy tomatoes and cucumber, they provide plenty of vitamin C, minerals, antioxidants and folate with such a long list of benefits.
	Couscous is an excellent staple, it comes inexpensive and, when cooked, it magically doubles the size. 1 cup of couscous makes more than 2 cups of cooked couscous. Cost of the recipe: approx $ 6 (4 servings).

Needless to say, couscous is an essential store cupboard staple.

A blank canvas for fresh or cooked vegetables, it’s so easy to customize with your favourite add-in as well as your whatever leftovers veggies.

This summer couscous salad is also versatile, a perfect make-ahead dish for your gathering as well as a packed lunch or picnic.

Print Recipe

SUMMER COUSCOUS SALAD

Colourful, nutrient and super easy to make, this couscous salad is the best last-minute meal.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Salad

Keyword: couscous salad

Servings: 4 large servings

Author: Katia

Ingredients

• 1 1/2 cup (8oz) whole wheat or white couscous, uncooked (230 grams)
• 1 can (15oz) garbanzo beans, rinsed and drained (400 grams)
• 1 cup cherry tomatoes, halved*
• 1 cucumber, deseeded and chopped
• 1 small red pepper, deseeded (optional)
• 2 lemon, juice
• 1 handfull parsley, chopped (or any other herbs)
• 2 Tbsp extra virgin olive oil, or more to taste
• salt and pepper to taste

Instructions

• Tip couscous into a large heatproof salad bowl (metal or glass container).
• Pour over boiling water or vegetable stock (usually the same weight as couscous, or follow package directions).

  Cover and leave for about 5 minutes, until fluffy and all the liquid has been absorbed. Check it and if it's not done yet, keep it covered for a further 5 minutes.
• Uncover and run a fork through the couscous to fluff it up and separate the grains, then add the chickpeas, tomatoes, pepper, cucumber, parsley and lemon juice. 
  
• Stir well, then season to taste with extra virgin olive oil, salt and black pepper. 

  Serve at room temperature or cold.

Notes

• It keeps well in the fridge up to 2 days in an airtight container, but check again the seasoning before serving.
• *if you use larger tomatoes (eg. Roma tomatoes), just make sure to remove seeds and excess liquid, otherwise, they will seep water as the couscous is stored.