Thursday, December 27, 2012

Couscous Salad

Couscous can be prepared in just 5 minutes. Simply follow the instructions on the package for foolproof, fluffy couscous every time. As a rule, a 1/3 cup of dry couscous will yield one cup of cooked couscous. I recommend using whole wheat couscous to boost your intake of fiber. You can your choice of ingredients and serving with your main dish. I used whole box because we love salad in my house.


3 cups cooked couscous
1 cup chopped cucumber
1 cup chopped tomatoes
1 cup boiled or canned chick peas, drained
1/2 cup chopped red onion or spring onion ( I used mixed)
1/3 cup fresh chopped coriander and mint leaves
Juice of two large lemons or limes
1 tbsp olive oil
1 tbsp aged balsamic vinegar
pinch of garlic powder
1 chopped green chili


Combine couscous, cucumber, tomatoes, onion, garbanzo beans, chili, coriander and mint in a large bowl. 
Whisk together lemon juice , garlic powder,  olive oil and balsamic
Pour over couscous salad and stir well. 
Cover and refrigerate for at least 2 hours.
You can increase / decrease vegs as per your taste.

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