Israeli Cous Cous Salad

Rating
5.0 
A fresh salad, great as a side with low fat protein or as a meal on its own.
Yields Preparation Time Cooking Time
12 30 mins 30 mins

Ingredients

Directions

1. Preheat oven to 180 °C. Line a baking tray with baking paper and scatter the pumpkin cubes, spray with olive oil and bake for 30 minutes or until tender. Remove from oven and allow to cool.
2. Place 1 tablespoon of olive oil in a heavy bottom saucepan, warm olive oil on medium heat, add onion and cook until translucent. Add garlic and cook for 1 minute before adding the cous cous. Stir all the time and just brown the grains, about 5 minutes.
3. Add the 2 cups of boiling water and reduce heat to low. Cover with a lid and stir occasionally, it should take 8-10 minutes for the cous cous to cook. Remove from heat and spread over a large tray to cool quickly.
4. Combine the remaining oil, lemon juice, balsamic vinegar, red wine vinegar and mustard to make a dressing, set aside.
5. In a large bowl combine the cous cous, red peppers, roasted pumpkin, well rinsed and drained borlotti beans and chickpeas, celery, carrot, cucumber, shallots, lemon zest, pumpkin seeds, sultanas, cracked black pepper and parsley. Combine well.
6. Add the dressing and give a thorough toss. Check for seasoning and adjust pepper and salt to your liking. Refrigerate for an hour before serving.

Nutritional Summary

There are 218 calories in 1 serving of Israeli Cous Cous Salad.
Calorie Breakdown: 20% fat, 67% carbs, 13% prot.
Nutrition Facts
Serving Size
per serve
per serve
Energy
914 kj
218 kcal
Protein
7.16g
Fat
5g
Saturated Fat
0.691g
Trans Fat
0g
Polyunsaturated Fat
0.86g
Monounsaturated Fat
2.104g
Cholesterol
0mg
Carbohydrates
37.44g
Sugar
6.59g
Fibre
3.4g
Sodium
152mg
Potassium
255mg
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