MEDITERRANEAN COUSCOUS SALAD #HEALTHYFOOD #COUSCOUS

Mediterranean couscous serving of mixed greens with a crisp lemon herb dressing. Modest durum wheat semolina cooks on the stovetop then gets hurled with vivid vegetables, feta cheddar, olives, and garbanzo beans. A sound side dish that packs a crunch!

This Mediterranean couscous plate of mixed greens strikes the ideal equalization of phytonutrients and fiber-rich vegetables in addition to protein that makes this serving of mixed greens light yet fulfilling. This vegan side dish praises the utilization of new and tasty fixings with each chomp conveying a burst of flavor.

Couscous is an underutilized storeroom thing. It's a staple in districts like Morocco and Northern Africa, yet we frequently overlook that it is so flexible to use in our every day suppers. The uplifting news in the event that you get a bundle of moment couscous, it just takes 5 minutes to assimilate boiling water and transform into delicate grains.

Couscous has a dazzling nuttiness and acts like little wipes, childishly drenching up the citrus dressing for your advantage. It's a brilliant arrangement when you're requiring a speedy and light dinner.

Ingredients:
Couscous:

• 1 cup water, (240ml)
• 1 cup instant couscous, (170g, 6 ounces)
• 1/2 teaspoon kosher salt, (3g)
• 2 tablespoons extra-virgin olive oil, (30ml)

Salad:

• 1/2 cup diced roma tomato, (81g, 2 3/4 ounces) 1/4-inch dice
• 1/2 cup diced english cucumber, (71g, 2 1/2 ounces) seeds removed, 1/4-inch dice
• 1/2 cup diced red bell pepper, (73g, 2 1/2 ounces) 1/8-inch dice
• 1/2 cup canned garbanzo beans, (85g, 3 ounces) drained and rinsed
• 1/4 cup minced red onion, (32g, 1 ounce)
• 1/2 cup kalamata olives, (35g, 1 1/4 ounces) pitted and sliced
• 2 tablespoons feta cheese, (20g, 5/8 ounces)
• 1 teaspoon chopped parsley
• 1 teaspoon chopped mint
• 1 teaspoon chopped basil
• 1/4 teaspoon dried oregano

Lemon Dressing:

• 1 teaspoon lemon zest
• 2 tablespoons lemon juice, (30ml)
• 1 tablespoon red wine vinegar, (15ml)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil, (45ml)

Instructions:
Couscous:

• Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover. 
• Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool. 

Salad:

• Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl. 

Lemon Dressing:

• Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing is formed.
• Pour dressing over the couscous salad, stir to combine. 

Notes:
This recipe uses instant Moroccan couscous, but Israeli pearl or Lebanese can be substituted.
Other types of vinegar can be used like white wine vinegar, apple cider, or balsamic vinegar.
The dressing can be doubled, reserving half for serving on the side.
MAKE IT LOW CARB: Use 2 1/2 cups cauliflower rice instead of couscous. You can eat raw or saute and then add with the vegetables.

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