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  • Couscous and Vegetable Salad

    1 vote
    Couscous and Vegetable Salad
    Servings: 4
    by Rene Astudillo
    112 recipes
    >
    Couscous is a coarsely ground pasta made from semolina, a type of wheat. It is a staple of North Africa. Like rice and pasta, couscous does not really have a lot of flavor, but it absorbs that of meat, vegetables and spices. This salad recipe is meatless and very nutritious, combining the healthy elements of couscous and vegetables. If you're looking for a healthy salad for all seasons, this is it! Couscous can be served warm or chilled, depending on the season and your moo

    Ingredients

    • 1/2 cup couscous
    • 1/2 cup boiling water
    • 1/2 cup brussel sprouts, sliced in half
    • 1 small zucchini, sliced into crescents
    • 1 small carrot, sliced
    • 5-6 pieces sun-dried tomatoes, sliced into strips
    • 1 tsp sesame oil
    • Salt and pepper to taste
    • 1/3 cup lemon juice
    • 1/3 cup white vinegar
    • 1 tsp white sugar

    Directions

    1. Place 1/2 cup of couscous into a medium bowl. Pour 1/2 cup boiling water over the couscous. Cover and let stand for about 5 minutes. Remove cover and fluff with a fork.
    2. Transfer the couscous into a large salad bowl.
    3. Add brussel sprouts, zucchini, carrots, sun-dried tomatoes. Mix well.
    4. Sprinkle with sesame oil.
    5. Add lemon juice and toss.
    6. Add salt and pepper to taste.
    7. Refrigerate for at least one hour before serving. (Or you can also serve the salad warm).
    8. Mix vinegar and sugar, stir well and use as a dressing (optional).

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