LunchSide DishSalad

Israeli Couscous Salad

Name: Israeli Couscous Salad
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Yield: 4 portioner
Cuisine: middle_eastern
Ingredients: 1,5 kop israeli couscous; 3 kop vegetable broth; 1 stk. cucumber diced; 1 kop cherry tomato halved; 0,25 stk. red onion finely diced; 0,5 kop fresh parsley chopped; 0,25 kop fresh mint chopped; 0,5 stk. lemon juiced; 3 spsk. olive oil; 1 fed garlic minced; 0,5 tsk. salt; 0,25 tsk. black pepper; 0,5 kop feta cheese crumbled (valgfrit)

This refreshing Israeli couscous salad features tender couscous combined with crisp vegetables and fresh herbs. A tangy lemon-herb dressing brings all the flavors together, making it perfect for a light lunch or a vibrant side dish.

En original opskrift af Forkin

Tid i alt: 40 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 420 kcal

Vegetarisk

Allergenoplysninger: kan indeholde gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1,5 kopisraeli couscous
3 kopvegetable broth
1 stk.cucumber, diced
1 kopcherry tomato, halved
0,25 stk.red onion, finely diced
0,5 kopfresh parsley, chopped
0,25 kopfresh mint, chopped

dressing

0,5 stk.lemon, juiced
3 spsk.olive oil
1 fedgarlic, minced
0,5 tsk.salt
0,25 tsk.black pepper

garnish

0,5 kopfeta cheese, crumbled(valgfrit)

Udstyr

fork · medium saucepan · small bowl · whisk · large bowl

Fremgangsmåde

Trin for trin

1
Bring the vegetable broth to a boil in a medium saucepan.
Ca. 3 min.
2
Add the Israeli couscous to the boiling broth, reduce heat to low, cover, and simmer for 8-10 minutes, or until the liquid is absorbed and the couscous is tender.
Ca. 10 min.
Kokkens note: Do not overcook the couscous; it should be al dente.
3
Remove the couscous from the heat and let it cool for 15 minutes, then fluff with a fork.
Ca. 15 min.
Kokkens note: Cooling prevents the vegetables from wilting when mixed.
4
While the couscous cools, prepare the dressing by whisking together the lemon juice, olive oil, minced garlic, salt, and black pepper in a small bowl.
Ca. 3 min.
Kokkens note: Adjust seasoning to your preference.
5
In a large bowl, combine the cooled couscous, diced cucumber, halved cherry tomatoes, finely diced red onion, chopped fresh parsley, and chopped fresh mint.
Ca. 2 min.
6
Pour the dressing over the couscous and vegetable mixture.
7
Toss gently to ensure all ingredients are well combined and coated with the dressing.
Ca. 1 min.
8
Serve immediately, or chill for at least 30 minutes for flavors to meld, optionally garnishing with crumbled feta cheese.
Kokkens note: The salad tastes even better after chilling for a while.

Pr. portion

Næringsindhold

68%Score

Kalorier: 420,1kcal
Protein: 12,8g
Kulhydrat: 60,6g
Fedt: 14,3g
Kostfibre: 5,1g
Sukker: 4,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover Israeli couscous salad in an airtight container in the refrigerator.