Refreshing Summer Couscous Salad
This refreshing pearl couscous salad is the perfect addition to any summer meal. With a combination of chewy pearl couscous, fresh vegetables, and a tangy dressing, it’s a delicious and healthy option that’s sure to please.
Servings: 4
Calories: 2258kcal
Equipment
- Large pot
- Colander
- mixing bowl
- Measuring cups and spoons
- Knife
- Chopping board
Ingredients
- 500 g pearl couscous
- ¼ tsp salt
- 1 red onion small: sliced
- 1 red pepper diced
- 1 green chilli medium: sliced
- 1 cup spinach fresh
- 2 tbsp olive oil
- 1 tbsp lemon from fresh lemon
- 2 tbsp chutney I used Mrs balls original Chutney
- ¼ tsp turmeric powder
Instructions
- Cook the couscous: Bring a large pot of salted water to a boil. Add the couscous and cook for 10-15 minutes, or until tender. Drain the couscous in a colander and rinse under cold water.
- Prep the vegetables: While the couscous is cooking, prep the vegetables. Slice the red onion, dice the red pepper, and slice the green chilli.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, chutney, and turmeric.
- Combine the ingredients: In a large mixing bowl, combine the cooked couscous, sliced red onion, diced red pepper, sliced green chilli, and fresh spinach. Pour the dressing over the top and toss to combine.
- Chill and serve: Place the salad in the fridge to chill for at least 30 minutes, or until ready to serve.
Notes
This salad can be stored in the fridge for up to 3 days.
For best results, use fresh vegetables and herbs.
Nutrition
Calories: 2258kcal | Carbohydrates: 412g | Protein: 67g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 1335mg | Potassium: 1443mg | Fiber: 32g | Sugar: 12g | Vitamin A: 7343IU | Vitamin C: 187mg | Calcium: 189mg | Iron: 7mg