Couscous Salad
Author: Hydroxycut
Prep time: 10 mins.
Cook time: 10 mins.
Total time: 20 mins.
Couscous salad is often mistaken for rice but is actually a form of semolina originating from North Africa. It can be used in salads or as a side dish with chicken or fish. Not only is couscous more flavorful than rice, but it takes a shorter amount of time to cook.
Ingredients:
  • 1¾ cups water
  • 1 cup couscous
  • 1 green pepper, diced
  • 1½ cups carrots, grated
  • ½ cup red onion, minced
  • ½ cup cherry tomatoes
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. dijon mustard
  • 2 tbsp. olive oil
  • ½ tsp. pepper
  • ½ tsp. salt
  • ½ cup low-fat feta cheese, cubed
Directions:
  1. Bring water to a boil in a medium-sized saucepan. Add couscous. Reduce heat and cook covered for 10 to 15 minutes or until liquid is absorbed.
  2. Transfer couscous to a large bowl. Add green pepper, carrots, red onion, and cherry tomatoes. Mix well.
  3. In a small bowl, whisk together vinegar, mustard, olive oil, pepper, and salt.
  4. Pour over couscous mixture.
  5. Serve topped with feta cheese.
Calories: 196 Fat: 8g (72 cal) Protein: 6g (24 cal)
Recipe by Hydroxycut.ca at https://www.hydroxycut.ca/recipes/couscous-salad/