Summer Couscous Salad
A fresh couscous salad made with colorful vegetables and tossed in a curry and cumin salad dressing is perfect for a summer gathering.
Servings: 6 people
Calories: 219kcal
Ingredients
Vegetable Couscous Salad
- 3/4 cup vegetable broth
- 6 ounces couccous
- 1 medium tomatoe chopped
- 3 scallions chopped
- 3/4 cup garbanzo beans rinsed
- 1 small red bell pepper chopped
- 1/2 cup currants
- 1 medium zucchini chopped
- 6 ounces corn off the cob, you can buy it already off the cob to make it easier.
Couscous Salad Dressing
- 6 tbsp lemon juice freshly squeezed
- 5 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground curry
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Finely chop all vegetables.
- In a medium saucepan, bring vegetable broth to a boil.
- Add couscous and boil for 1 minute.
- Cover and remove from heat and let the couscous sit for 5 minutes until fluffy.
- Fluff it more with a fork.
- Let the couscous cool to room temperature.
- White the couscous is cooling, make the dressing.
- Add all of the dressing ingredients in a salad shaker and sake to combine.
- In a large salad bowl add the couscous, finely chooped vegetables and the dressing and toss the salad to mix.
- Garnish with cilantro and enjoy!
Notes
Buy pre-made corn off the cob.
Serve room temperature.
For leftovers, store the salad in the refrigerator. It's good served cold the next day.
Nutrition
Calories: 219kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 514mg | Potassium: 420mg | Fiber: 4g | Sugar: 13g | Vitamin A: 828IU | Vitamin C: 34mg | Calcium: 32mg | Iron: 2mg